The penne all’arrabbiata is a first course typical of Roman cuisine that has then widely spread throughout Italy for its deliciousness and ease of execution.
Penne all’arrabbiata are characterized by their strong spicy flavor given by the presence, in the tomato sauce that dresses the pasta, of a mix of fresh chili peppers and dried chili peppers. Garlic, abundant parsley, and a cascade of grated Pecorino Romano are the other ingredients that make this dish delicious.
When it comes to choosing the tomatoes, you can go for fresh tomatoes, peeled tomatoes, or tomato puree, depending on the season. However, for the pasta shape, it is “mandatory” to use a good bronze-drawn ridged penne that can best retain the thick, rich sauce at the base of this preparation.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Very easy
- Cost: Cheap
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz peeled tomatoes
- some cherry tomatoes (datterino)
- 1 clove garlic
- 1 fresh chili peppers
- to taste dried chili peppers
- to taste extra virgin olive oil
- to taste salt
- to taste parsley (fresh)
- 11 oz ridged penne
- to taste Pecorino Romano (grated)
Tools
- 1 Knife
- 1 Pan
- 1 Slotted spoon
- 1 Pot
Steps
To prepare the penne all’arrabbiata, start by slicing the fresh chili pepper, crushing the garlic clove (or slicing it if you prefer to leave it in the sauce), and finely chopping the fresh parsley leaves.
In a pan, heat a bit of oil and sauté the garlic clove, fresh chili pepper, dried chili peppers, and parsley stems.
When the garlic starts to sizzle, add the fresh cherry tomatoes to the pan and let them soften for a few minutes.
Then remove the parsley stems and the garlic, which will have flavored the oil by now. Add the crushed peeled tomatoes with a fork by hand to the pan, salt, and continue cooking for 10-15 minutes. The sauce should thicken without adding water.
Meanwhile, bring water to a boil, salt, and cook the ridged penne al dente.
When the pasta is ready, transfer it little by little to the pan with a slotted spoon and let it cook for a minute in the tomato sauce, adding a little cooking water if necessary.
When the pasta is perfectly combined with the tomato sauce, turn off the heat, add the chopped parsley to the pan, and mix well.
Now, you just need to plate your penne all’arrabbiata, sprinkle them with plenty of grated Pecorino Romano, and serve them at the table where you absolutely must not miss some good bread and a nice glass of full-bodied red wine 😉.
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