Save There's something about the smell of garlic hitting hot olive oil that transports me instantly to my cousin's kitchen in Rome, where she'd throw together this baked penne arrabbiata on lazy Sunday afternoons. One particular visit, I watched her shake the red pepper flakes straight into the pan with this confident flick of her wrist, and the heat that rose up made us both laugh and step back. That memory stuck with me—the casualness, the fire, the way she'd layer it all into a dish and let the oven do the work. Now when I make it, I'm not just cooking; I'm recreating that moment of controlled chaos that somehow always turns out golden and perfect.
I made this for a dinner party once when someone unexpectedly brought their very picky eater, and I remember holding my breath as this kid took a bite. The heat hit first, then the sweet tomato, then the melted cheese pulled them right in. By the end of the meal, they were asking for seconds and declaring themselves an arrabbiata fan. That's when I realized this dish has this magical ability to feel both sophisticated and genuinely comforting—the kind of thing that brings people together without pretense.
Ingredients
- Penne pasta, 350 g: The tube shape catches sauce beautifully, and cooking it slightly under package time keeps it from turning to mush when baked.
- Olive oil, 2 tbsp: This is your flavor foundation, so use something you actually enjoy tasting.
- Garlic, 4 cloves finely chopped: Fresh garlic makes all the difference here; the minced pieces will crisp up slightly and dot through every bite.
- Crushed red pepper flakes, 1–2 tsp: Start low if you're unsure—you can always add more heat, but you can't take it back.
- Canned crushed tomatoes, 800 g: Quality matters more than you'd think; San Marzano varieties tend to have better balance.
- Sugar, 1 tsp: Just enough to mellow the acidity without making it taste sweet.
- Dried oregano, 1 tsp: The workhorse herb that ties everything together.
- Salt and pepper: Taste as you go, especially with the sauce.
- Fresh basil, 1 small bunch: Save some for the top; it adds brightness right at the end.
- Parmesan cheese, 80 g grated: The sharp, salty element that keeps things interesting.
- Mozzarella cheese, 150 g shredded: This is your melting agent—it creates those golden, bubbling pockets.
Instructions
- Set up and preheat:
- Preheat your oven to 200°C and grease a large baking dish while the oven warms up. This takes the pressure off later.
- Cook the pasta smart:
- Get salted water boiling and cook penne about 2 minutes under the package time—you want it just shy of tender since the oven will finish the job. Drain it well and set aside.
- Build the heat:
- While pasta cooks, pour olive oil into a skillet and turn the heat to medium. Once shimmering, add your minced garlic and red pepper flakes together, letting them sizzle and perfume the oil for about a minute until you can smell them clearly but before they brown.
- Simmer the sauce:
- Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Let this bubble away gently for 10 to 12 minutes, giving it an occasional stir, until it looks slightly thickened and tastes balanced—not too sharp, not too thin.
- Add the basil note:
- Pull the pan off heat and fold in your fresh basil, reserving a handful for garnish. You'll notice the brightness immediately.
- Combine and layer:
- Toss the drained pasta right into the sauce until every piece gets coated, then spread half into your baking dish. Scatter half your Parmesan and mozzarella over this layer, then pile the rest of the pasta on top and finish with the remaining cheeses.
- Bake to golden:
- Slide into the oven for 18 to 20 minutes until the cheese is melted, bubbling at the edges, and just starting to brown on top. The kitchen will smell unreal.
- Rest and serve:
- Let it sit for 5 minutes—this lets everything settle and makes serving cleaner. Scatter fresh basil on top and serve hot.
Save There was one night when I pulled this out of the oven and the whole thing was bubbling like a volcano, cheese spilling over the sides. My partner came into the kitchen asking what smelled so good, and I realized that simple, honest food—the kind that makes the house smell like comfort—is what people actually want to eat. That's what this dish does.
Getting the Heat Right
Red pepper flakes are deceptive. A teaspoon seems small until it hits your tongue, then you understand why Italians are careful with them. I've learned that the flakes should make you feel a warm tingle, not gasping. Start with a teaspoon, taste the sauce before it goes into the oven, and add more if you're craving more kick. The beauty of arrabbiata is that gentle burn that builds gradually, not a shock that overwhelms the tomato and cheese.
Why Baking Changes Everything
Baked pasta is different from stovetop pasta in ways that matter. The oven's dry heat caramelizes the cheese on top while keeping the sauce underneath creamy and cohesive. The edges get slightly crispy, the middle stays tender, and the flavors concentrate instead of staying scattered. It's the reason this version feels more substantial than just tossed arrabbiata, even though the core ingredients are the same.
Making It Your Own
The skeleton of this recipe is arrabbiata, but the flesh is flexible. Once you've made it straight, you start seeing possibilities. Some nights I toss in mushrooms or bell peppers sautéed first so they don't release water and make everything soggy. Other times I swap half the mozzarella for provolone because I want something with more character. The sauce stays classic, but everything else bends to what sounds good.
- Roasted zucchini or eggplant adds substance without diluting the heat of the sauce.
- A splash of pasta water thinned into the sauce before baking creates silkier texture.
- Fresh oregano instead of dried makes it taste like summer.
Save This is the kind of dish that gets better the more you make it, because you learn to taste what you're building instead of just following steps. That's when cooking becomes natural.
Recipe FAQs
- → How do I prevent the pasta from overcooking in the bake?
Cook the penne just shy of al dente, about 2 minutes less than package directions, as it will continue cooking in the oven.
- → Can I adjust the spice level in the sauce?
Yes, increase or decrease the crushed red pepper flakes to suit your preferred heat intensity.
- → What can I substitute for mozzarella cheese?
Provolone or fontina cheeses make excellent alternatives and offer different flavor profiles.
- → Is it possible to add vegetables to this dish?
Sautéed bell peppers or mushrooms can be added to the sauce or layered in for added texture and taste.
- → How should I garnish the baked penne before serving?
Fresh chopped basil sprinkled on top after baking enhances aroma and freshness.