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This fiery Gluten Free Penne Arrabbiata is the easy weeknight dinner you’ll try once and then want on repeat! Whip it up in 20 minutes, freeze any leftovers for an quick ’emergency’ dinner and customise it with chicken, gnocchi, or whatever you fancy. I just love it!
What you need to know at-a-glance:
- Deceptively Spicy! Arrabbiata means ‘angry’ in Italian, which is down to the kick you get from the chilli flakes. Don’t be fooled by it’s simple demeanour.
- Top Tip: Make a double batch of the sauce and freeze the leftovers for later. It’ll save you money – and time – on a busy evening.
- Pasta of Choice: I love penne arrabbiata as the pasta tubes soak up all that sauce. But you can use any pasta shape, or even gluten free gnocchi.
- Serving Suggestions: Team this easy arrabbiata with some air fryer garlic bread for a dinner that’s on the table in under 20 minutes. Bravissimo!
Do you ever find that sometimes the simplest gluten free pasta recipes are the best? That is certainly true of my gluten free pasta arrabbiata recipe.
Packing a chilli punch, this spicy tomato sauce recipe takes minimal time, effort and ingredients to put together, and is a great budget recipe too.
It’s also dairy free and vegan (without the sprinkling of parmesan) so a really simple recipe for dinner idea for guests avoiding multiple allergens.
I first published this arrabbiata sauce recipe in 2019 but as I still make it regularly, it seemed only fair to give it a refresh (March 2025) with some new photos!
Ingredients and Substitutions
There’s a printable recipe card for this spicy tomato pasta sauce recipe below. But for the shopping list here are the main ingredients you’ll need.
- Gluten Free Penne Pasta: You can use any pasta shape you like, or use a non-gluten-free pasta if you’re not avoiding gluten. I love this Rummo Gluten Free Penne.
- Butter and Oil: This really adds a richness to the sauce. You can only just extra virgin olive oil or replace the butter for a vegan alternative for a dairy free recipe.
- Canned Tomatoes: The finer the tinned tomatoes are chopped, the smoother the sauce will be.
- Chilli Flakes: Or red pepper flakes in the US – this is what gives the sauce it’s ‘angry’ kick! If you’re not a huge spice fan you can add slightly less than recommended.
- Garlic: Use fresh garlic, garlic paste or chopped garlic.
- Basil: This arrabbiata uses a combination of dried and fresh basil.
- Balsamic Vinegar: Yes, balsamic vinegar is gluten free! This adds a tang and sweetness to the arrabbiata sauce.
I also serve this with some grated parmesan cheese on top. If you want, you could add some cooked chicken to the sauce, or make this with gluten free gnocchi.
How to Make Penne Arrabbiata
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this easy arrabbiata sauce is to make.
First, get a pan of heavily salted water onto the hob to boil, ready for the pasta. While it heats, melt the butter and olive oil in a separate, large flat-based pan on a low heat.
Once melted add the garlic, chilli flakes and dried basil. Fry gently on a low-medium heat, stirring occasionally, for 2-3 minutes until the garlic softens.
Add the tinned tomatoes and balsamic vinegar to the pan. Stir, bring to the boil then simmer on a low heat for 15 minutes.
When the water is boiling, cook the gluten free pasta as per the pack instructions – usually 8-10 minutes in boiling water. Before draining, reserve 2 tbsp of the pasta cooking water.
Add the torn basil to the tomato sauce and stir through. Then add the pasta water and the strained pasta and gently stir until coated.
Serve immediately and garnish with some extra torn basil and the parmesan.
Storing and Freezing Instructions
TO STORE: Any leftovers can be stored in a tub in the fridge for 3-5 days. I recommend only cooking as much pasta as you need, as gluten free pasta can tend to break up when reheated. Store the sauce and cook the pasta fresh.
TO FREEZE: Portion leftover arrabbiata sauce into tubs and freeze. Defrost and reheat in the microwave then add to freshly cooked pasta. I wouldn’t recommend freezing gluten free pasta, as it can turn to mush!
More Gluten Free Pasta Recipes
If you like this Chicken Fajita Pasta recipe then make sure you check out these other gluten free pasta recipes too…
- Creamy Salmon Pasta
- Gluten Free Meatballs
- Pesto and Ricotta Pasta
- Ham and Mushroom Pasta
- Cheeseburger Pasta
- Greek Pasta Salad
- Gluten Free Lasagne
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Gluten Free Penne Arrabbiata Recipe
Ingredients
- 150 g gluten free penne pasta, (or pasta shape of choice)
- 1 tbsp virgin olive oil
- 15 g butter, (or vegan butter)
- 400 g finely chopped tin of tomatoes
- 1/2 tbsp chilli flakes
- 2 cloves garlic, (crushed)
- 1/2 tsp dried basil
- 1 tbsp balsamic vinegar
- 1 handful fresh basil, (torn)
- 1 tbsp parmesan, (or vegan parmesan)
Instructions
- First, get a pan of heavily salted water onto the hob to boil, ready for the pasta. While it heats, melt the butter and olive oil in a separate, large flat-based pan on a low heat.
- Once melted, add the garlic, chilli flakes and dried basil. Fry gently on a low heat, stirring occasionally, for 2-3 minutes until the garlic softens.
- Add the tinned tomatoes and balsamic vinegar to the pan. Stir, bring to the boil then simmer on a low heat for 15 minutes.
- When the water is boiling, cook the gluten free pasta as per the pack instructions – usually 8-10 minutes in boiling water. Before draining, reserve 2 tbsp of the pasta water.
- Add the torn basil to the tomatoes and stir through. Then add the pasta water and the strained pasta and gently stir until coated. Serve immediately and garnish with some extra torn basil and the parmesan.
Notes
- Spice Levels: The amount of chilli makes this fairly spicy – if you like it mild just add 1 tsp of chilli flakes. Add more if you like it really hot!
- Serving Suggestion: Serve this penne arrabbiata with some homemade gluten free garlic bread or cheesy doughballs for a treat.
- Storing: Any leftover arrabbiata sauce should be kept in the fridge or frozen. Simply reheat and add to freshly cooked pasta before serving.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide. I’ve also got some FAQs below this recipe card if there’s anything you’re stuck on.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Penne Arrabbiata and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Frequently Asked Questions
Here are some FAQs about this easy penne arrabbiata recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Penne arrabbiata is basically a penne (tube) pasta with a spicy tomato, garlic and chilli sauce. It’s a very simple dish made in under 20 minutes. Arrabbiata means ‘angry’ in Italian – representative of the sauce’s fiery nature!
The simple answer is – as spicy as you make it! My arrabbiata recipe uses half a tablespoon of chilli flakes, which is pretty fiery. You can of course reduce this amount for a milder version, or add more if you want it even spicier!
I personally don’t recommend freezing gluten free pasta (unless you have a really high quality one) as it tends to break up when reheated. I’d recommend freezing any extra sauce in portions, and adding fresh pasta each time you reheat a tub.
More Gluten Free Pasta Recipes
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Love this recipe? If you can spare a minute to leave a review I’d be so grateful! I’ve got a portion defrosting for dinner tonight, yummy!!
Just tried this and it’s absolutely amazing! I only used 1 teaspoon of chillie flakes and that was fiery enough for me 😂. So easy to do too 😁