Creamy Penne Arrabbiata

The three elements of a perfect meal (for me) include cheese, carbs, and a little heat.

I need such a meal on a weekly basis. Sometimes more than once a week.

This twist on classic penne arrabbiata is a regular in our home. It’s spicier than most, slightly tangy, and so comforting. I use chickpea pasta to boost the health factor, and always pair it with a big salad.

But sometimes you want regular penne, no greens, and extra cheese. And that’s okay too.


(serves 4)


  • 1 pound penne (I love Banza)
  • 28 ounce can of fire-roasted crushed tomatoes
  • 2 cloves of garlic, minced
  • 2 tablespoons of chili flakes
  • 1 jalapeno (with seeds, for extra heat), minced
  • 1/4 cup of goat cheese
  • Olive oil
  • Salt and pepper, to taste
  • Basil (optional)


  • Boil pasta in salted water, per package instructions
  • In another pot, heat 2 tablespoons of olive oil over medium heat. Add garlic and jalapeno and cook until soft
  • Add tomatoes and chili flakes and bring to a simmer. Add goat cheese and stir until melted. Add salt and pepper, to taste.
  • Add pasta to sauce and toss until the pasta is well-coated. Top with fresh basil and serve!

P.S – my other favorite pasta, and another easy weeknight dinner.