5.0 from 3 votes
Penne all'Arrabbiata
Penne all'arrabbiata (or penne arrabbiata) is made with sugo all’arrabbiata, a spicy sauce of Italian cuisine, and a specialty of Rome. It’s made with tomato sauce, garlic, and chili.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 people
Calories: 665 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 14 oz. penne
- 20 oz. tomatoes , preferably Casalino
- 2 cloves red garlic , preferably Proceno
- 1 green hot pepper , chopped
- 1 red hot pepper (or more, to taste), cut into thin rings
- 2 tems flat-leaf parsley , with the leaves
- 5 tablespoons extra virgin olive oil
- 4 oz. pecorino , freshly grated
- salt (to taste)
- flat-leaf parsley finely chopped (to taste)
Instructions
- Blanch the tomatoes for 1 to 2 minutes in plenty of boiling water, then immerse them in a cold water bath.
- Peel the tomatoes, seed them, then place them on a cutting board and mash them with a fork until getting an almost homogeneous consistency
- In a small saucepan, heat 5 tablespoons of olive oil over medium heat, reduce the heat to low and add the garlic and the parsley sprigs.
- Stop and resume cooking 3 times while waiting for the oil to cool a little. The cooking must be carried out strictly over low heat and at 1 minute intervals each time, so that the aromas come out slowly.
- In a Dutch oven set over low to medium heat, pour the oil, garlic and parsley from the small saucepan, and add the hot peppers.
- Fry everything for 2 minutes, stirring frequently, then add the tomatoes.
- Add salt, mix, and continue cooking, covered and over low heat for 25 minutes.
- Remove and discard the two parsley stems.
- While the sauce is cooking, cook the penne in plenty of salted water, al dente, according to the package directions.
- Drain the penne and immediately pour them into the sauce.
- Mix them for 1 to 2 minutes. Serve and finish with a pinch of grated pecorino cheese and a little chopped parsley.
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