PENNE ALL’ARRABBIATA: How To Make The Angry Spicy Pasta
Take a trip to Rome without leaving your kitchen with this rustic, spicy Penne all’Arrabbiata recipe.
Made with fresh chilies, garlic, chopped parsley and tomato sugo, this classic Roman pasta is sure to satisfy your cravings for authentic Italian goodness. The fiery hot sauce is made with tomatoes, olive oil, garlic and red chilli peppers, earning its name “arrabbiata” which means angry. But don’t be scared off by the heat, simply adjust the amount of chilies used to your desired spice level.
With each and every bite, the flavors dance on your tastebuds, bringing joy instead of anger. This dish is quick and easy to prepare, taking less than 30 minutes, but the happiness it brings will last much longer. Don’t miss out on this go-to recipe when you crave a little spice in your life.
Watch the Penne all’Arrabbiata video recipe:
How to Make PENNE all’ARRABBIATA Like an Italian (The Angry Spicy Pasta Recipe)
Vincenzo’s Plate Tips:
Make The Spice Personal
As you might have guessed, this “angry Italian” dish is traditionally very heavy on spice. But feel free to make your own version with as much or as little spice as you’d like! You can use fresh or dried chilies, depending on your preference.
Add Water Before Your Garlic
Have you ever noticed that cooking your garlic in olive oil sometimes causes it to become burnt? Instead of adding it to your pan right away, add a tablespoon of water first to prevent it from cooking too fast.
Follow Your Own Pasta Instructions
Most penne pasta cooks in around 10 minutes, but check the instructions on your own pasta packet as this will give you the best result and help you reach an al dente or “just right” consistency.
Save Your Pasta Water
Pasta water is like a secret magic ingredient that ties the flavors of all your other ingredients in one delicious package. So, save your pasta water and always remember to collect a mug just before the pasta has finished cooking.
How To Serve Penne all’Arrabbiata
Penne all’Arrabbiata is a rich, rustic dish that is perfect for enjoying on your own or with a group of your favorite Italian food lovers. Add a generous helping of the finished pasta to a plate and top with as much chopped parsley and pecorino romano as your heart desires. If you like it hot, you can even add some extra dried chili on top.
Penne all’Arrabbiata Recipe
Print Recipe
Equipment
- Large frypan
- large pot
- Large mixing bowl
- knife
- Colander or hand sieve
- Garlic crusher optional
- Potato masher optional
Ingredients
- 2 cans Italian peeled tomatoes
- Hot chili pepper, as much as preferred
- Small bunch Fresh parsley, Chopped
- 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.
Video
E ora si mangia, Vincenzo’s Plate…enjoy!
If you are a spicy food lover, I want to suggest these other two recipes that I’m sure will make your taste buds hot:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
Leave a Reply