Arrabbiata is one of those pasta sauces that proves you don’t need a long ingredient list to make something incredibly flavorful. Tomatoes, garlic, olive oil, and chile come together to create a sauce that is bright, spicy, and deeply savory while still feeling light enough for an easy weeknight dinner.

For this version, I wanted to play with those familiar flavors by swapping the traditional dried chile for one of my favorite ingredients: sambal oelek. The sambal brings not only heat but a fresh, slightly tangy chile flavor that works surprisingly well with tomatoes and garlic.

I do want to make it clear that this is not a traditional Italian arrabbiata recipe. It is an Italian-Asian fusion inspired by the classic dish. If you would rather keep the pasta closer to traditional arrabbiata, simply leave out the sambal and use crushed red pepper flakes instead.

The finished sauce is spicy, garlicky, and tomato forward with a silky texture that clings to every piece of pasta. It is simple enough for a weeknight but has just enough of a twist to make it feel like something different.

Why You’ll Love This Recipe

There is something especially satisfying about a pasta that gets so much flavor from such a short list of ingredients. The tomatoes are allowed to remain the star, while garlic and sambal build layers of heat around them instead of covering them up.

I also love that this pasta is completely meatless and doesn’t rely on cream to make it feel substantial. Tossing the pasta directly into the sauce with a little starchy pasta water creates that glossy, almost silky consistency that makes the sauce cling beautifully to the noodles.

And while the sambal makes this version unique, the recipe is easy to customize. You can make it gently spicy or fiery, add Parmesan or Pecorino at the end, or swap the sambal for crushed red pepper flakes when you want something closer to the Italian classic.

Ingredients

The ingredient list is intentionally simple because each ingredient has a job to do. You’ll need pasta, extra virgin olive oil, plenty of fresh garlic, fresh parsley stems, sambal oelek,, canned whole peeled tomatoes, salt, black pepper, fresh parsley or basil, and reserved pasta water.

I like using whole peeled tomatoes and crushing them by hand because they give the sauce a slightly more rustic texture than completely smooth tomato purée. As they simmer, some pieces melt into the sauce while others remain just chunky enough to give the pasta texture.

Parmesan or Pecorino Romano is optional for serving. The pasta is flavorful enough without cheese, but a little salty, nutty cheese on top is a delicious contrast to the spicy tomato sauce.

How to Make Sambal Penne all’Arrabbiata

Start by bringing a large pot of generously salted water to a boil. Add the pasta and cook it until it is just shy of al dente. The pasta will finish cooking directly in the sauce, so you don’t want it completely soft at this point. Before draining, scoop out at least a cup of the starchy pasta water.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and parsley stems, let it cook gently until fragrant and just until garlic begins to turn pale golden. Keep an eye on it because browned or burnt garlic can make a simple sauce like this taste bitter.

Stir in the sambal oelek and let it cook in the olive oil for about 30 seconds. Frying the sambal briefly wakes up the chile and garlic flavors and allows them to infuse into the oil.

Pour in the hand-crushed tomatoes and season with salt and black pepper. Bring everything to a gentle simmer and cook uncovered for about 15 to 20 minutes. Remove and discard the parsley stems. The sauce will slowly reduce, the tomato flavor will concentrate, and the sambal will mellow into the sauce.

Add the slightly undercooked pasta directly to the skillet along with about 1/2 cup of reserved pasta water. Toss everything together over medium heat for another minute or two. The starch from the pasta water combines with the olive oil and tomatoes, transforming the sauce from simply crushed tomatoes into something noticeably smoother and glossier.

Finish with chopped parsley or basil and serve immediately with Parmesan or Pecorino Romano if desired.

Ingredient Notes

Sambal Oelek : Sambal is what makes this recipe different from traditional arrabbiata. It has a brighter, fresher chile flavor than dried red pepper flakes and often brings a subtle tanginess along with its heat. Start with 1 tablespoon if you prefer moderate spice and increase to 2 tablespoons for more heat.

If you want to make the recipe closer to traditional Italian arrabbiata, omit the sambal entirely and use about 1/2 to 1 teaspoon crushed red pepper flakes instead. Bloom the pepper flakes briefly in the olive oil after cooking the garlic.

Tomatoes: Good tomatoes make a noticeable difference in such a simple sauce. Whole peeled canned tomatoes are my preference because you can control the final texture by crushing them as finely or as roughly as you like.

Garlic: Garlic is one of the defining flavors of this pasta, so I use a generous amount. Slice it rather than mincing it so it can slowly flavor the olive oil without burning too quickly.

Pasta: Penne is traditionally associated with arrabbiata and is a great choice because the ridges and hollow center catch plenty of sauce. Rigatoni, spaghetti, bucatini, or another pasta you already have will also work.

Fresh Herbs: Parsley stems keeps the dish closest to classic arrabbiata. Basil gives it a slightly sweeter, more aromatic finish and is also delicious with the sambal-tomato combination.

Cheese: Pecorino Romano is especially good here because its salty, sharp flavor stands up to the heat. Parmesan is milder and nuttier if you prefer a softer finish.

Tips for The Best Sambal Penne all’Arrabbiata

Let the garlic cook gently rather than rushing it over high heat. Because there are so few ingredients in this sauce, burnt garlic is difficult to hide.

Cook the sambal briefly in the olive oil before adding the tomatoes. That short step helps distribute the chile flavor throughout the entire sauce rather than leaving concentrated spoonfuls of sambal behind.

Don’t skip the pasta water. The starchy water is what helps the tomato sauce and olive oil come together and gives the finished pasta that glossy, restaurant-style texture.

Finish the pasta in the sauce instead of simply spooning sauce over drained noodles. The pasta absorbs some of the sauce as it finishes cooking, and the sauce becomes much better attached to every bite.

Taste before adding additional salt, especially if you plan to finish the dish with Pecorino or Parmesan.

And remember that sambal brands vary in heat. It is always easier to add another spoonful than to take the heat back out.

What To Serve with Sambal Penne all’Arrabbiata

My Garlic Parmesan Chicken Cutlets are one of my favorite pairings with this pasta. The cutlets are crispy on the outside, juicy inside, and seasoned with plenty of garlic and Parmesan, which works really well with the spicy, tomato forward Arrabbiata sauce. Serve the chicken alongside the pasta, or slice it and add it right on top for a heartier meal.

A simple green salad with a sharp lemon or red wine vinaigrette also works beautifully because the acidity keeps the meal feeling light. Roasted broccoli, asparagus, zucchini, or green beans would make this an easy vegetable-forward dinner without competing with the sauce. You can’t go wrong with garlic bread or crusty Italian bread for catching any sauce left at the bottom of the bowl.

Kitchen Tools

Large pot for cooking pasta
Large skillet or sauté pan
Wooden spoon or silicone spatula
Tongs for tossing the pasta
Measuring cups and spoons
Chef’s knife
Cutting board

Frequently Asked Questions

Is Sambal Arrabbiata traditional Italian food?

No. This recipe is an Italian-Asian fusion inspired by traditional pasta all’arrabbiata. The sambal oelek is not a traditional Italian ingredient.

How can I make this more traditional?

Leave out the sambal oelek and use 1/2 to 1 teaspoon crushed red pepper flakes instead. Bloom the flakes in the olive oil with the garlic before adding the tomatoes.

Does traditional arrabbiata contain onion?

Traditionally, arrabbiata is a very simple sauce built around tomatoes, garlic, olive oil, and chile, so onion is generally not necessary. I leave it out of this version as well to keep the garlic and chile flavors at the forefront.

How spicy is this pasta?

With 1 tablespoon of sambal, the pasta has noticeable heat without being overwhelmingly spicy. Two tablespoons creates a much bolder chile flavor. Sambal brands can vary, so adjust to your preference.

Can I make it less spicy?

Yes. Start with 1 to 2 teaspoons sambal and increase only after tasting the sauce.

Can I use chili garlic sauce instead of sambal oelek?

You can, but chili garlic sauces vary considerably in sweetness, saltiness, and additional ingredients. Sambal oelek has a cleaner chile flavor and is my first choice for this recipe.

What pasta works best?

Penne is a classic choice, but rigatoni, spaghetti, linguine, or bucatini all work well. A pasta with ridges is especially good for catching the thick tomato sauce.

Can I make this without cheese?

Absolutely. The sauce itself contains no dairy and has plenty of flavor without cheese. Simply leave off the Parmesan or Pecorino when serving.

Recipe