Penne arrabbiata

SmartPoints® value per serving
Total Time
26 min
6 min
20 min
Arrabiata literally translates to "angry" in Italian. That's due to the spice that traditionally flavors this tomato-based sauce, and our version here includes half a teaspoon of red pepper flakes. Reduce or increase that amount depending on how much heat you and your guests can handle. Otherwise, this recipe utilizes traditional tomato sauce ingredients, like olive oil, garlic, parsley, and grated Parmesan cheese. If you have some on hand and to add a bit of color and texture to the sauce, stir 2 cups bite-size pieces of broccoli rabe or broccoli into the sauce during the last 3 minutes of cooking time in step 3.


Uncooked whole wheat pasta

1 pound(s), penne variety

Canned tomatoes

28 oz, peeled plums variety

Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), minced

Red pepper flakes

½ tsp

Fresh parsley

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

Table salt

½ tsp

Grated Parmesan cheese



  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. Puree the tomatoes with their juice in a blender or food processor.
  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 30 seconds. Add the pureed 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. Yields 1 1/2 cups per serving.