Photo of Penne Arrabbiata by WW

Penne Arrabbiata

Total Time
30 min
10 min
20 min
Arrabbiata literally translates to "angry" in Italian. That's due to the spice that traditionally flavors this tomato-based sauce, and our version includes half a teaspoon of red pepper flakes. Reduce or increase that amount depending on how much heat you and your family can handle. If you have kids who don't like much spice, keep it toned down during cooking, and serve the pasta with red pepper flakes on the side so everybody can add more. Otherwise, this recipe utilizes traditional tomato sauce ingredients like olive oil, garlic, parsley, and grated Parmesan cheese.


Uncooked red lentil pasta

1 pound(s)

Canned tomatoes

28 oz, peeled plums variety

Olive oil

1 Tbsp


3 medium clove(s), minced

Red pepper flakes

½ tsp

Fresh parsley

½ cup(s), fresh flat-leaf variety, chopped

Table salt

¾ tsp

Grated Parmesan cheese



  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. In a food processor, pulse the tomatoes with their juices until they are chopped, or break them up in the can using the back of a spoon.
  3. Heat the oil in a large heavy saucepan over medium heat. Stir in the garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, 1/4 cup of the parsley, and the salt; simmer, stirring occasionally, until thickened, about 20 minutes.
  4. Transfer the pasta to a serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining 1/4 cup parsley and the Parmesan.
  5. Serving size: 1 1/2 cups