Penne all Arrabbiata
![Penne all Arrabbiata]()
Penne all Arrabbiata is a simple dish of penne served in a tomato sauce spiced with red pepper. It's one of Rome's traditional pastas and what makes it distinct is its slight spiciness. I wasn't terribly impressed by it, but others in my home liked it. The cheese is not strictly necessary, and it's often served without it to vegans.
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Penne all Arrabbiata
Ingredients for four portions
- 1 28 oz can San Marzano tomatoes
- 1/4 cup Olive oil
- 4 garlic cloves, crushed
- 2 dried red chilis
- 1 bunch parsley, finely chopped (divided)
- salt to taste
- 12 oz penne pasta
- Pecorino Romano, grated, to taste (optional)
Directions
Using your hand, crush the tomatoes, return to their sauce and set aside.
On a saute pan, heat the olive oil over medium heat. Add the garlic and chilis and cook for a minute. Stir in the crushed tomatoes. Once they start boiling, add a handful of chopped parsley. Cook for 15 minutes. Stir in a little bit of pasta water and season with salt to taste.
Meanwhile, bring a pot of salted water to boil over high heat. Add the penne pasta and cook for 5 minutes less than the pasta package calls for. Drain the penne and transfer it to the saute pan with the sauce. Stir in a little bit of pasta water and cook for another 5 minutes. Add the rest of the chopped parsley and serve with optional grated Pecorino Romano on the side.
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Adapted from Simona Mirto’s recipe at Tavolartegusto
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