Penne all'Arrabbiata

| Fri, 05/18/2012 - 08:55

"Penne all'arrabbiata" belongs to the Roman culinary tradition, but it is now an Italian classic. The recipe is really simple, requiring only tomatoes, garlic and chilli. “Arrabbiata” means angry, probably a reference to the fact that this recipe can be really hot. Ideally, choose chilli from Calabria, otherwise habanero ones are fine too. Prepare a good bottle of red Italian wine or a cool Italian beer to help coping with the heat!


*) 400 gr di Penne Rigate
*) 1 clove garlic
*) 1-2 chilli
*) 100 gr grated pecorino
*) parsley
*) salt
*) extra virgin olive oil

Blanch tomatoes in boiling water, peel, deseed them and drain, then chop them coarsely. Peel garlic clove and chop finely. In a pan sauté the garlic and chopped chilli, then add the chopped tomatoes, season with a pinch of salt and simmer for 15 minutes over a medium heat, mixing from time to time with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it “al dente” and mix it with the prepared sauce. Sprinkle it with the grated pecorino and chopped parsley and serve..

Penne all'Arrabbiata Recipe