Save I discovered baked penne arrabbiata by accident on a rainy evening when I had unexpected guests arriving in an hour. The pantry offered only pasta, canned tomatoes, and some aged Parmesan, so I improvised by turning a quick sauce into something that could bake while we caught up in the kitchen. That first attempt—messy, slightly chaotic, but somehow perfect—taught me that the best dishes often come from having to make do with what's on hand.
Years later, I made this for a dinner party where I was trying to impress someone I barely knew, and I remember standing at the oven watching the cheese turn golden, genuinely nervous that something would go wrong. Instead, the kitchen filled with this incredible aroma of garlic, chili, and roasted tomatoes, and when I pulled it out, the whole room went quiet for just a moment before everyone dug in. That's when I realized this dish does something special—it brings people together without any fuss.
Ingredients
- Penne pasta (350 g): Use the dried kind and cook it intentionally just under al dente, since it'll firm up more during baking and you want it tender, not mushy.
- Olive oil (2 tbsp): Good quality matters here because it's one of your base flavors—cheap oil can make the whole thing taste flat.
- Garlic (4 cloves, finely chopped): Don't mince it to a paste; small, uneven pieces give you those little bursts of flavor throughout.
- Crushed red pepper flakes (1–2 tsp): This is where the arrabbiata gets its personality, so taste as you go and don't be shy.
- Canned crushed tomatoes (800 g): San Marzano varieties are worth seeking out, but honestly any good quality canned tomato works beautifully.
- Sugar (1 tsp): A small amount balances the acidity of the tomatoes and makes the sauce taste rounder.
- Dried oregano (1 tsp): It blooms in the heat and adds an herbaceous depth that fresh oregano sometimes misses.
- Salt and black pepper: Taste throughout and adjust—these two do most of the seasoning work.
- Fresh basil (1 small bunch): Save some for garnishing at the end so you get those bright, peppery notes on your plate.
- Parmesan cheese (80 g): Grate it yourself if you can; pre-grated versions have anti-caking agents that prevent proper melting.
- Mozzarella cheese (150 g): Shred it fresh, and don't use the pre-shredded stuff—it won't melt as smoothly.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and lightly grease your baking dish so nothing sticks when it bubbles up later.
- Cook the penne:
- Boil it in well-salted water, but pull it out about 2 minutes before the package says it's done—it needs to be slightly firm because the oven will soften it further and combine it with the sauce.
- Build the sauce base:
- Heat olive oil over medium heat, then add your garlic and red pepper flakes, listening for that gentle sizzle and watching for the moment the kitchen starts smelling incredible. Let it go just until fragrant, maybe 1–2 minutes, but stop before the garlic browns because burnt garlic tastes bitter.
- Simmer the tomatoes:
- Pour in the crushed tomatoes along with sugar, oregano, salt, and pepper, then let it bubble gently for 10–12 minutes, stirring occasionally, until it darkens slightly and thickens. You want it to reduce enough that it coats the back of a spoon.
- Finish with basil:
- Remove from heat and stir in your fresh basil—the heat will release its oils and make it smell like summer, even if it's not.
- Combine pasta and sauce:
- Toss the drained penne into the sauce, making sure every piece gets coated. This is easier if you do it in the warm skillet where the sauce is.
- Layer in the baking dish:
- Spread half the pasta mixture across the bottom, scatter half your Parmesan and mozzarella over it, then top with the remaining pasta and finish with the last of the cheeses. This creates pockets of melted cheese throughout, not just on top.
- Bake until golden:
- Pop it into the oven for 18–20 minutes until the top is golden and the edges are bubbling—you'll see sauce starting to pool at the edges, which is exactly what you want. If the cheese isn't browning by minute 18, give it another minute or two.
- Rest before serving:
- Let it sit for 5 minutes so the sauce settles and the whole thing holds together better when you scoop it onto a plate. Scatter fresh basil over top and serve immediately while it's still steaming.
Save I learned the importance of that resting step the hard way when I impatiently pulled a pan from the oven and watched it slide across a plate in a molten puddle. Now I use those 5 minutes to set the table or pour a glass of wine, and it makes all the difference in how the finished dish looks and tastes.
The Magic of Arrabbiata
Arrabbiata means angry in Italian, and that heat isn't just about spice—it's about attitude. When you're building this sauce, you're not trying to hide flavors under cream or butter; you're letting the tomatoes, garlic, and chili shine. The simplicity is the whole point, and baking it only deepens that intensity, making each bite feel more concentrated and satisfying.
Making It Your Own
The beauty of this recipe is how forgiving it is when you want to experiment. I've added sautéed mushrooms for earthiness, stirred in roasted red peppers for sweetness, even crumbled some good Italian sausage on top when I wanted more protein. The arrabbiata base is strong enough to handle additions without losing its character, so don't be afraid to adapt it to whatever's in your fridge or what you're craving that day.
Serving and Pairing
This dish shines on its own, but a crisp green salad with lemon dressing cuts through the richness beautifully, and a glass of something cold—Chianti if you're leaning into the Italian theme, or even a lighter white wine—balances the heat and acidity perfectly. Crusty bread is essential for soaking up every last bit of sauce, and honestly, that's often the best part of the meal.
- Serve immediately while the cheese is still melted and the sauce is hot enough to steam.
- Leftover penne actually tastes even better the next day once the flavors have had time to meld, though reheating gently in the oven keeps it from drying out.
- If you're cooking for vegetarians, double-check that your Parmesan is made without animal rennet.
Save This baked penne arrabbiata has become the recipe I make when I want to feel like I've cooked something impressive without actually stressing about it. It's the kind of dish that tastes like you spent all day in the kitchen, but you and I both know you didn't.
Recipe FAQ
- → How spicy is the sauce?
The sauce has a moderate heat level from crushed red pepper flakes, which can be adjusted to suit your taste.
- → Can I use different cheeses?
Yes, mozzarella can be substituted with provolone or fontina for varied flavor profiles.
- → What pasta works best for this dish?
Penne pasta is ideal as it holds the sauce well and layers nicely in the baking dish.
- → Is it possible to add vegetables?
Absolutely, sautéed bell peppers or mushrooms can be added for extra texture and flavor.
- → How long should it rest after baking?
Let the bake rest for about 5 minutes before serving to allow flavors to settle and cheese to firm up.