Ever had one of those days when only something bold and flavorful will satisfy your cravings? This fiery beef arrabbiata is exactly what you need. The robust tomato sauce, kicked up with plenty of chili flakes and garlic, transforms humble penne into an unforgettable meal. I’ve added hearty ground beef to this classic Italian dish for extra substance, creating the perfect balance of heat, protein, and comfort.
Why This Recipe is Awesome
This beef arrabbiata stands out for several compelling reasons. First, “arrabbiata” literally means “angry” in Italian – a perfect description for this deliciously spicy sauce that packs a punch without overwhelming your palate. Unlike many pasta dishes that require hours of simmering, this comes together in about 30 minutes, making it perfect for weeknight dinners when you want something impressive without the wait.
The combination of tender beef with the signature chili kick creates a hearty, satisfying meal that elevates the traditional vegetarian version. It’s also incredibly versatile – you can adjust the heat level to suit your preference while maintaining the dish’s authentic Italian character.
Equipment needed: Large skillet, pasta pot, colander, wooden spoon, measuring spoons
Fiery Beef Arrabbiata
Ingredients
- 1 pound 450g penne pasta
- 1 pound 450g lean ground beef
- 4 tablespoons olive oil divided
- 6 garlic cloves minced
- 1-2 tablespoons red pepper flakes adjust to your heat preference
- 1 medium onion finely diced
- 2 cans 28 oz total crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 2 tablespoons fresh, chopped
- 1 teaspoon salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley chopped
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. This is your opportunity to season the pasta itself, so don't be shy with the salt.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 5-6 minutes). Transfer to a plate using a slotted spoon.
- Add the remaining 2 tablespoons of olive oil to the same skillet. Add the onions and cook until softened and translucent, about 3-4 minutes.
- Add the minced garlic and red pepper flakes to the onions and cook for just 30-60 seconds until fragrant. Be careful not to burn the garlic or it will become bitter.
- Return the cooked beef to the skillet and add the crushed tomatoes, tomato paste, oregano, and basil. Stir well to combine all ingredients.
- Reduce heat to medium-low and simmer the sauce for 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly but remain relatively loose.
- Meanwhile, cook the penne pasta in the boiling water according to package directions until al dente (usually 9-11 minutes). Reserve ½ cup of pasta water before draining.
- Drain the pasta and immediately add it to the sauce. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste, then sprinkle with fresh parsley.
- Serve immediately with freshly grated Parmesan cheese on top.
Notes
- For best results, use penne rigate (ridged penne) as the ridges help catch more of that delicious sauce.
- The sauce can be made ahead and refrigerated for up to 3 days – it actually tastes even better the next day as flavors develop further.
- For an authentic touch, finish with a drizzle of high-quality extra virgin olive oil just before serving.
- If you prefer a smoother sauce, you can use an immersion blender before adding the beef back in.
- This sauce freezes beautifully – make a double batch and freeze half for a quick future meal.
Calories & Nutritional Info
- Calories: Approximately 650 calories per serving
- Protein: 35g per serving
- Carbohydrates: 75g per serving
- Fat: 24g per serving
- Fiber: 5g per serving
- Contains gluten from pasta
- Dairy-free if you omit the Parmesan cheese topping
Common Mistakes to Avoid
- Overcooking the pasta – aim for al dente as it will continue cooking slightly when tossed with the hot sauce
- Adding too many red pepper flakes at once – you can always add more heat, but you can’t remove it
- Burning the garlic – this will create a bitter flavor that’s difficult to remedy
- Under-seasoning the pasta water – properly salted water is crucial for flavorful pasta
- Forgetting to reserve pasta water – this starchy liquid is perfect for adjusting sauce consistency
Alternatives & Substitutions
- Protein options: Ground turkey, Italian sausage, or plant-based crumbles work well in place of beef
- Gluten-free: Substitute your favorite gluten-free penne or other short pasta shape
- Lower carb: Try with zucchini noodles or spaghetti squash instead of pasta
- Vegetarian version: Omit the beef and add sautéed mushrooms or eggplant for texture and substance
- Spice alternatives: If you don’t have red pepper flakes, try fresh chopped chilis or a dash of cayenne
FAQs
How spicy is this dish really?
With 1 tablespoon of red pepper flakes, this dish has a definite kick that builds pleasantly as you eat. For milder heat, start with just 1 teaspoon and adjust upward. For fire-lovers, 2 tablespoons will create a genuinely angry arrabbiata that lives up to its name!
Can I make this ahead for a dinner party?
Absolutely! The sauce actually improves with time as flavors meld. Make it up to two days ahead, refrigerate, and simply reheat while cooking fresh pasta just before serving. Add a splash of water if the sauce has thickened too much.
What sides pair well with beef arrabbiata?
A simple green salad with a light lemon vinaigrette offers perfect contrast to the spicy pasta. Garlic bread is also wonderful for sopping up extra sauce. For a complete Italian experience, serve with a glass of robust Chianti.
Is this authentic Italian?
Traditional arrabbiata is typically vegetarian and served with penne. This beef version is a delicious adaptation that maintains the essential character—the signature spicy tomato sauce—while adding hearty protein for a complete meal.
Can I use fresh tomatoes instead of canned?
Yes! When tomatoes are in season, substitute about 2 pounds of fresh tomatoes, blanched, peeled, and diced. You may need to simmer the sauce slightly longer to achieve the same thickness.
Final Thoughts
This fiery beef arrabbiata brings together the best of Italian tradition with practical modifications that make it a satisfying weeknight dinner. The beauty of this dish lies in its bold flavors and straightforward preparation. Whether you’re cooking for spice-lovers or adapting it for more sensitive palates, it’s a versatile recipe worth adding to your regular rotation. Buon appetito!
