Penne Arrabbiata with Chili Crisp Recipe

Few pasta dishes manage to strike the perfect balance between simplicity and bold flavor as gracefully as Penne all’Arrabbiata. Rooted in the rustic culinary traditions of central Italy, this dish is a fiery ode to minimalism—built on a handful of everyday ingredients, yet bursting with personality. The name “arrabbiata,” meaning “angry” in Italian, is a playful nod to the dish’s defining characteristic: heat. Classically, that heat comes from crushed red chili peppers simmered into a tomato-based sauce, coating perfectly al dente penne pasta in a lip-tingling, garlicky embrace. But what happens when we take this Italian classic and infuse it with a twist from a completely different culinary world?

Enter the Chili Crisp—a modern pantry staple born from the kitchens of China and Southeast Asia, now beloved across the globe. With its deeply savory, umami-rich notes and irresistible crunchy texture, chili crisp is more than a condiment—it’s a flavor bomb. By merging chili crisp with Penne Arrabbiata, this recipe creates a cross-cultural masterpiece that honors the soul of the original while injecting it with new depth and complexity. The result is a dish that is smoky, spicy, slightly sweet, and absolutely unforgettable.

This recipe is not fusion for the sake of trendiness. It’s a deliberate and thoughtful elevation of a classic—an exploration of how global ingredients can be harmonized when handled with care. Where traditional Arrabbiata uses dried red chilies for sharp heat, chili crisp offers a layered spice profile: mellowed garlic, fermented notes, and a subtle crunch that adds texture as well as taste. When paired with a robust tomato sauce, this combination doesn’t clash—it sings.

For many, pasta is comfort food. It’s warm, carby, familiar. But comfort food doesn’t have to be predictable. In fact, the comfort can come from boldness—from the joy of discovering new dimensions in something you thought you knew. That’s what this Penne Arrabbiata with Chili Crisp promises: a plate of pasta that’s both familiar and adventurous, both nostalgic and thrilling.

In this recipe guide, we’ll take you through every step of crafting this dish from scratch. We’ll begin by breaking down the classic components of an Arrabbiata sauce—how to coax maximum flavor out of garlic, how to choose the best tomatoes, and how to get that perfect, toothsome bite in your penne. Then we’ll dive into chili crisp: what it is, how it’s made, how it complements the sauce, and how to adjust it based on your heat tolerance. We’ll also explore optional additions like fresh herbs, Parmesan, or even a dash of soy or fish sauce, and how they can expand or soften the dish’s sharp edges.

For those interested in a deeper culinary dive, we’ll also explore the origins of both Arrabbiata and chili crisp. You’ll learn about the Roman roots of this spicy pasta, the cultural symbolism of heat in Italian cuisine, and the story behind the rise of chili crisp—from family recipes in Chinese kitchens to global supermarket shelves. We’ll discuss ingredient sourcing, substitutions for different dietary needs (yes, you can make this vegan and gluten-free), and offer a step-by-step timeline for preparing the dish efficiently, even on a busy weeknight.

This isn’t just a recipe—it’s an invitation. Whether you’re a pasta traditionalist, a spice-lover, or someone looking to spice up your meal routine, this dish meets you where you are. It’s designed to be adaptable, to fit both your pantry and your palate. From beginner cooks to seasoned chefs, anyone can bring this recipe to life and make it their own.

So grab your favorite saucepan, get that water boiling, and prepare to experience pasta like you’ve never had it before—angry, crunchy, spicy, and deeply satisfying. In the pages ahead, we’ll show you how to master this bold reinvention of an Italian staple, from first stir to final bite.

Step-by-Step Instructions: Penne Arrabbiata with Chili Crisp

Step 1: Gather Your Ingredients

Before starting, assemble and prep all your ingredients to streamline the cooking process.

Essential Ingredients:

• 12 oz (340g) penne pasta (or pasta of your choice)

• 2 tablespoons olive oil

• 6 garlic cloves, thinly sliced

• 1½ teaspoons red chili flakes (adjust to taste)

• 1 (28 oz) can whole peeled San Marzano tomatoes, crushed by hand or with a spoon

• Salt, to taste

• Freshly ground black pepper, to taste

• 1½ to 2 tablespoons chili crisp (Lao Gan Ma, Momofuku, or homemade)

Optional Enhancements:

• ½ teaspoon smoked paprika (for depth and warmth)

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan or Pecorino Romano (for umami and creaminess)

• 1 teaspoon soy sauce or fish sauce (for an extra umami kick—optional, especially with chili crisp)

Tip: If you’re using fresh tomatoes instead of canned, blanch and peel them first, then chop finely. You’ll need around 2 pounds.

Step 2: Cook the Pasta

Bring a large pot of heavily salted water to a boil.

• Add your penne pasta and cook according to the package instructions until al dente—tender but with a firm bite.

• Reserve about 1 cup of pasta water, then drain the pasta. Set aside.

Why salt the water? It seasons the pasta from the inside out and enhances the overall flavor of the dish.

Why save pasta water? The starchy water helps bind the sauce and gives it a silky finish.

Step 3: Start the Sauce Base – Garlic & Chili Oil

Heat olive oil in a large, heavy-bottomed skillet or saucepan over medium heat.

• Add the sliced garlic and stir constantly. Let it cook gently for 2–3 minutes, just until golden and fragrant. Do not let it brown too much, or it will turn bitter.

• Add the red chili flakes and stir for another 30 seconds, allowing them to bloom in the hot oil. This is the soul of traditional arrabbiata.

Tip: If you’re spice-sensitive, start with less chili flake. You can always increase heat with the chili crisp later.

Step 4: Add the Tomatoes and Simmer

Carefully pour in the crushed tomatoes (they may splatter slightly).

• Stir well, scraping up any bits from the bottom.

• Season with a generous pinch of salt and some black pepper.

• Lower the heat to medium-low and let the sauce simmer for 15–20 minutes, stirring occasionally. The sauce should thicken and darken slightly.

Flavor Tip: This simmering time is where the garlic and chili really infuse the tomato base. Taste and adjust salt as needed partway through.

Step 5: Stir in the Chili Crisp

Once the sauce has thickened, turn off the heat and stir in 1½ to 2 tablespoons of chili crisp.

• Mix gently to distribute the oil and crispy bits throughout the sauce.

• Taste and adjust. Want more crunch or heat? Add another half spoon. Prefer it milder? Start with less next time.

What is chili crisp doing here? It’s bringing layers—umami from fermented soybeans or garlic, smoky chili depth, and a slight crunch that turns this sauce into a next-level experience.

Step 6: Combine Pasta and Sauce

Add the cooked penne directly into the sauce pan.

• Toss well to coat all the pasta. Add a splash of reserved pasta water to help emulsify the sauce and make it cling to the noodles.

• Stir continuously over low heat for 1–2 minutes until everything is well combined and heated through.

Optional Add-In: At this stage, you can stir in ½ teaspoon soy sauce or a few drops of fish sauce to add savory depth, especially if your chili crisp is on the mild side.

Step 7: Finish and Plate

Once the sauce coats the pasta evenly and the texture is silky, remove from heat.

• Taste one more time for seasoning—adjust salt, chili, or umami as needed.

• Plate the pasta into shallow bowls.

Step 8: Garnish and Serve

Top each serving with your choice of:

• A drizzle of extra chili crisp (especially for heat-lovers)

• A sprinkle of fresh herbs like parsley or basil

• Grated cheese for those not following a vegan or dairy-free diet

• Lemon zest for brightness, if desired

Pro Tip: Chili crisp is oil-based. If your pasta seems too oily, mix gently to reincorporate. The oil separates but brings flavor and mouthfeel.

Serving Suggestions

This Penne Arrabbiata with Chili Crisp is bold enough to stand on its own, but if you’re planning a full meal, consider pairing it with:

• A simple arugula salad with lemon vinaigrette

• Garlic bread or crusty sourdough

• A glass of Chianti or a chilled Pinot Grigio

• Sauteed broccolini or roasted zucchini for a green side