Go Back
Penne all'Arrabbiata
Print

Penne all’Arrabbiata Recipe

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.

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