Penne all'Arrabbiata
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 servings
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Course
Main Course, Lunch
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Cuisine
Italian
Penne all'Arrabbiata
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Learn the secrets for making the best Penne all'Arrrabbiata in under 20 minutes.
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Ingredients
- 1 can stewed tomatoes 400 grams, whole
- 2 tablespoons olive oil
- 10 grams garlic (1 large clove)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 12 grams pecorino romano
- ¼ teaspoon salt
- black pepper to taste, ground
- 220 grams penne pasta
Instructions
- Put the can of tomatoes in a food processor or blender and pulse once or twice. You want the big chunks to be broken up, but you don't want a smooth puree.
- Bring a large pot of well salted water to a boil.
- Add the olive oil and garlic to a frying pan and fry the garlic over medium heat until fragrant, but not browned.
- Add the gochugaru, tomato paste, and anchovy paste and continue to saute until the mixture is a vibrant red and is very fragrant.
- Add the tomatoes to the pan.
- Boil the pasta for 1 minute less than what the package directions say.
- Simmer the sauce while the pasta cooks. If it starts to spatter, just start stirring it constantly with a spatula. This will not only reduce the spattering (by lowering the temperature) it also speeds up the reduction of the sauce as more water evaporates.
- When the pasta is almost done, add the pecorino romano and salt and pepper the sauce to taste (I usually add about ¼ teaspoon of salt and pepper).
- When the pasta is done, drain it and add it to the sauce. Toss to coat evenly and then serve the penne all'arrabbiata immediately.
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