Penne all’Arrabbiata
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.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add the pasta to your pot and leave to cook according to the time referenced on your pasta packet.
- 3
Pour the peeled tomatoes into a large bowl and crush them either by hand or use a potato masher.
- 4
Finely chop chilies into small pieces, removing some of the seeds if you prefer less spice.
- 5
Put your pan on the stove at a medium heat and add a generous amount of EVOO.
- 6
Add a splash of water to your pan along with the freshly crushed garlic and stir until it becomes slightly browned.
- 7
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.
- 8
After this time mash the tomatoes a little more using a potato masher or even a wooden spoon to squeeze out more juice.
- 9
Mix in the chopped parsley and leave to simmer.
- 10
Just before the pasta is ready, collect a mug full of pasta water and leave to the side.
- 11
Now strain the pasta, add it to the pan and stir gently.
- 12
Add a few tablespoons of pasta water and toss the pasta really well in the sauce until it has thoroughly combined.
- 13
Top the pan with fresh parsley and pecorino romano if desired.