Penne all’Arrabbiata Recipe
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Penne all’Arrabbiata Recipe
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Penne all’Arrabbiata is an incredibly simple dish that packs unbelievable flavor into every bite, using just a handful of fresh ingredients. The name of this dish translates to “angry”, to further emphasize the spicy flavor profile.
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Ingredients
- 2 cans Italian peeled tomatoes
- Chili pepper as much as preferred, hot
- Small bunch parsley Chopped, fresh
- 3 cloves garlic Crushed
- 300 g penne pasta
- extra virgin olive oil EVOO
- pecorino romano grated (optional)
Instructions
- Add 5L water to a large pot and put it on the stove at a medium-high heat. Once it boils, add a tbsp rock salt and allow to dissolve.
- Add the pasta to your pot and leave to cook according to the time referenced on your pasta packet.
- Pour the peeled tomatoes into a large bowl and crush them either by hand or use a potato masher.
- Finely chop chilies into small pieces, removing some of the seeds if you prefer less spice.
- Put your pan on the stove at a medium heat and add a generous amount of EVOO.
- Add a splash of water to your pan along with the freshly crushed garlic and stir until it becomes slightly browned.
- Stir in as much (or as little) chili as you prefer then pour the crushed tomatoes in and allow to cook for about 5 minutes.
- After this time mash the tomatoes a little more using a potato masher or even a wooden spoon to squeeze out more juice.
- Mix in the chopped parsley and leave to simmer.
- Just before the pasta is ready, collect a mug full of pasta water and leave to the side.
- Now strain the pasta, add it to the pan and stir gently.
- Add a few tablespoons of pasta water and toss the pasta really well in the sauce until it has thoroughly combined.
- Top the pan with fresh parsley and pecorino romano if desired.
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