Main dishes

Penne all’arrabbiata (angry penne)

12 min Cook
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Penne all'arrabbiata

Penne all’arrabbiata (which translates as “angry penne”) is one of the great Italian classics of pasta. Extremely simple to prepare, it owes its name to its spicy taste, given by the chili pepper- and garlic-infused sauce. As a matter of fact, the simple, intense flavors of penne all’arrabbiata is what makes this dish beloved worldwide.

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Penne all'arrabbiata

Penne all'arrabbiata

corinthian
Tomatoes, chili pepper, and garlic are the stars of this beloved pasta dish that is a classic of Italian cuisine. Simple and powerful, it overloads the senses and is always a success!
prep time
5 min
cooking time
12 min
servings
2
total time
17 min

Equipment

  • Chopping board

  • Garlic grater

  • Knife

  • Pasta pot

  • Strainer

  • Skillet

Ingredients

  • 4 ripe Roma (or San Marzano) tomatoes

  • 1 garlic clove

  • 1 small red chili pepper

  • 2 tablespoons olive oil

  • 160 g penne pasta

  • 2.5 litres of water

  • 1 pinch of rock salt

  • 1 pinch of fine sea salt

  • 2 tablespoons grated cheese

  • Fresh parsley, to garnish

Instructions

1

Bring the water to the boil

Put the water in the pasta pot and bring to the boil. When the water starts to bubble, add a pinch of rock salt.
2

Prepare the sauce

While the water boils, rinse well the tomatoes and set them aside. Rinse the chili pepper, core it, and remove all the seeds. Then, slice it thinly. Peel and crush the garlic (or grate it with a garlic grater). Pour the olive oil into a large skillet, add the garlic and the chili pepper. Heat over a low-medium heat. In the meanwhile, dice the tomatoes. When the oil starts sizzling, add the tomatoes, give it a stir, and season with a little salt.
3

Cook the pasta

When the water boils in the pot, add the pasta, stir, and continue to cook according to the cooking instructions for al dente pasta on the package (~12 min).
4

Combine and serve

When the pasta is cooked, take off the heat and drain from the water. Transfer the pasta directly into the skillet while the sauce is still cooking. Fond the pasta into the sauce to coat it evenly. Add the grated cheese, and gently mix again until you cannot see it anymore. Take off the heat and transfer to the serving plates. Garnish with fresh parsley and serve hot. Buon appetito!

Notes

The original recipe of penne all'arrabbiata uses grated pecorino cheese (sheep cheese typical of the Rome area). You can substitute that with grated Parmigiano Reggiano or Grana Padano.
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