Delish Creamy Penne Arrabbiata Recipes

This isn’t your Nonna’s arrabbiata; it’s her spicy cousin who moved to the city, found cream, and never looked back. Creamy Penne Arrabbiata is tomato-saucy, chili-flaked, and just silky enough to feel fancy without requiring a mortgage on your free time. It’s the weeknight hero that uses pantry staples and gives you the thrill of “wow, I made that?” without the regret of 16 bowls in the sink.

Last time I made it, I confidently declared, “I’ve got the perfect pan!” Reader, the pan was not perfect. The sauce bubbled up like a tomato volcano while my husband swore he “likes spice” and then did that tiny cough people do when they’ve made a mistake. The kids asked if it was “spicy or just adult ketchup,” which is now my new brand. I stirred like a pasta witch, splashed cream like a chaotic latte artist, and somehow—miraculously—ended with pasta that everyone inhaled. Did I use every measuring cup we own? Yes. Will I wash fewer dishes next time? Absolutely not.

Time-Saving Hacks

– Stir a spoon of tomato paste into jarred marinara and call it “depth.” It works. I will not apologize.
– Boil water in an electric kettle first, then pour into the pot. Time wizardry.
– Use pre-minced garlic if you must. No one’s grading you.
– Cook the pasta a minute shy, then finish in the sauce with a splash of pasta water. Restaurant vibes without restaurant rent.
– Warm the cream slightly so it doesn’t sulk and curdle.
– Grate cheese straight over the pot so stray shreds conveniently land in your mouth.

Serving Ideas

– Garlic bread so outrageously buttery it glistens like a disco ball.
– A lemony arugula salad to convince yourself this is “balanced.”
– Burrata on top if you’re feeling dramatic (I always am).
– Serve with wine if the kids drove you nuts. Serve with more wine if they didn’t.
– Or just eat straight from the pan at the stove like a glamorous raccoon. Your call.

What to Serve It With

– Blistered broccoli rabe or broccolini—greens that can handle the heat.
– Crispy chicken cutlets or garlic shrimp if you need protein with your pasta pillow.
– Roasted mushrooms with thyme for that earthy “I forage at the store” energy.
– A simple caprese or Caesar because classics never text back but always deliver.
– Herby breadcrumbs sprinkled on top for crunch. Do it. Trust me.

✔Tips & Mistakes

– Don’t burn the garlic. If it smells bitter, start over. Painful, but necessary.
– Salt your pasta water. It should taste like the ocean if the ocean had boundaries.
– Keep the chili flakes sensible at first; you can always add more. Regret is harder to dial back.
– Sauce too thick? Add pasta water. Too thin? Simmer a bit longer. Cooking is just edible troubleshooting.
– Warm cream goes in after the simmering calms down—don’t boil the dairy or it’ll throw a tantrum.
– Finish pasta in the sauce for that clingy, glossy coating.
– A knob of butter at the end is legal tender in my house.
– A pinch of sugar or a splash of balsamic can balance tart tomatoes. Optional, not moral.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days chilled. Reheat gently with a splash of water or cream.
– Freeze the sauce separately if you’re that organized; pasta itself gets moody in the freezer.
– Spice mellows overnight, so tomorrow’s you may actually taste the tomatoes.

✔Variations and Substitutions

– Use rigatoni, ziti, or shells—whatever shape speaks to your soul (or pantry).
– Dairy-free? Cashew cream or full-fat coconut milk does the silky thing.
– Add Italian sausage, pancetta, or crispy chickpeas for protein.
– Throw in spinach, roasted peppers, or mushrooms if your crisper is judging you.
– A shot of vodka turns this into a spicy penne alla vodka situation. You’re welcome.
– Parm, pecorino, or vegan parm—choose your cheese adventure.
– Finish with lemon zest or basil oil if you want compliments you did not ask for.

Frequently Asked Questions

Delish Creamy Penne Arrabbiata Recipes

A luxuriously creamy spin on spicy penne arrabbiata—velvety tomato-cream sauce with garlic, chili heat, and fresh basil, ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz penne pasta
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 0.5 medium yellow onion finely diced
• ▢ 4 clove garlic minced
• ▢ 1 teaspoon crushed red pepper flakes more to taste
• ▢ 2 tablespoon tomato paste
• ▢ 28 oz crushed tomatoes canned, preferably San Marzano
• ▢ 0.5 teaspoon granulated sugar optional, balances acidity
• ▢ 1 teaspoon fine sea salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.75 cup heavy cream
• ▢ 2 tablespoon unsalted butter optional, for a silkier sauce
• ▢ 0.5 cup Parmesan cheese freshly grated, plus more for serving
• ▢ 0.5 cup fresh basil chopped, plus extra leaves for garnish
• ▢ 0.5 cup reserved pasta water as needed to loosen the sauce

Instructions

Preparation Steps

• Bring a large pot of water to a boil and generously salt it. Cook penne until just al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring, until translucent and softened, about 4 to 5 minutes.
• Stir in minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add tomato paste and cook, stirring, until it deepens in color and caramelizes slightly, 1 to 2 minutes.
• Pour in crushed tomatoes, then add sugar, salt, and black pepper. Bring to a simmer and cook, partially covered, for 8 to 10 minutes to thicken.
• Reduce heat to low. Stir in heavy cream and butter until smooth and silky, about 1 to 2 minutes. Adjust seasoning to taste.
• Add the drained penne to the sauce. Toss, adding splashes of reserved pasta water as needed to loosen and emulsify until the pasta is glossy and well coated, 1 to 2 minutes.
• Remove from heat and fold in Parmesan and chopped basil. Serve topped with extra Parmesan and basil, and a pinch more red pepper flakes if desired.

Notes

For extra heat, increase red pepper flakes. Sauce thickens as it rests; loosen leftovers with a splash of warm pasta water or cream when reheating.