Penne Arrabbiata

Penne Arrabbiata | ateaspoonofhappiness.com

Things have been so crazy around here lately. Between the playoffs, hockey season ending and Marc getting the flu – and now I’m sick too – it’s been a weird week and not much cooking has been happening.

A few weeks ago, I whipped up this penne arrabbiata recipe when I needed something quick to make. I was craving pasta and spice and – luckily – we had an extra bell pepper in the fridge. I’m not sure if the bell pepper is supposed to be in a traditional arrabbiata sauce, but I really like the extra flavor it adds.

Penne Arrabbiata | ateaspoonofhappiness.com


Penne Arrabbiata

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 red bell pepper, roughly chopped
  • 1 small onion, roughly chopped
  • 2 cans crushed or diced tomatoes
  • 1 teaspoon dried parsley
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt


  1. Cook pasta according to package directions.
  2. In a large skillet, heat olive oil to medium-high.
  3. Saute bell pepper, onion, garlic and crushed red pepper for 10 minutes or until peppers are soft.
  4. Add the tomatoes, basil, parsley and salt.
  5. Reduce heat to medium and simmer sauce for about 10 minutes (or until pasta is cooked).
  6. Toss pasta with sauce and serve immediately.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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