Penne arrabbiata (Spicy penne pasta)

/5

PRESENTATION

Penne arrabbiata (Spicy penne pasta)

Penne all'arrabbiata is a traditional Roman dish, known throughout Lazio. This region gives us a dish that has now become part of the culinary culture of the entire country, as has happened for spaghetti cacio e pepe and pasta alla carbonara. Penne all'arrabbiata is a specialty prepared with a few simple ingredients, but a strong flavor, made with a sauce of tomatoes sautéed in garlic and chili peppers. Featured in many unforgettable films such as Ferreri's Grande Abbuffata or 7 kili in 7 giorni, penne all'arrabbiata is a very popular recipe, and often used as a late night snack during gatherings among friends because it is easy and quick to make. The name "arrabbiata" means "angry". It seems to derive from the fact that those who eat the penne all'arrabbiata risk turning red in the face because of the chili pepper, which is the color of the face of angry people, hence the name of this dish. You can decide whether to enrich this pasta with Pecorino Romano DOP cheese or enjoy it as is!

INGREDIENTS
Penne Rigate pasta 0.7 lb (320 g)
Peeled tomatoes 0.85 lb (380 g) - drained
Garlic 1 clove
Dried chili pepper 3 - small
Parsley to taste
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Penne arrabbiata (Spicy penne pasta)

To prepare penne all'arrabbiata pasta, drain the peeled tomatoes. Then transfer them into a bowl 1 and crush them with a fork 2 to break them up 3.

Now chop the dried chili peppers with a knife, or crumble them with your hands 4. Put a pot full of water over heat, salt to taste, and cook the pasta. Then pour abundant oil into a pan 5, add the peeled garlic clove 6

and chili peppers 7. Leave to slowly brown 8, then add the tomatoes 9,

stir everything and adjust the salt 11. Then cover with a lid 12 and let cook for about 12 minutes, stirring occasionally.

When the sauce is almost cooked, also cook the pasta al dente, following the cooking times indicated on the package 13. After 12 minutes, remove the lid 14 and remove the garlic 15.

Drain the pasta and transfer it directly into the sauce 16; toss for a moment 17 and add cooking water if necessary 18.

Add the chopped parsley 19, stir one last time 20 and serve your penne all'arrabbiata still hot 21.

Storage

It is recommended to eat penne all'arrabbiata as soon as it is ready. Alternatively, you can store it for a day in the fridge.

Tips

You can also use fresh chili peppers and top each dish with Pecorino Romano cheese!