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Pasta with Arrabbiata sauce – Penne all’Arrabbiata

Pasta with Arrabbiata sauce – Penne all’Arrabbiata

Pasta with arrabbiata sauce is a typical dish of Lazio. Now that I have been working on this blog for a while, I realize how much this region gives us special recipes that have become part of the national culinary culture. I am thinking of recipes like cacio e pepe, the Vignarola, or spaghetti alla carbonara. Do you think pasta with Arrabbiata sauce is any different from other regional specialties that I already proposed you? No, because it is simple, delicious, easy to make, but at one condition. Your ingredients must be of really good quality. Sometimes I talk to people and the thing I notice most is that when something doesn’t work, most of the times it’s because of the ingredients. Be sure your pasta brand is really an Italian one, that your olive oil is extra-virgin, and so on. Italian cuisine is mainly rustic and easy, but it relies a lot on the genuineness of its products.

pasta with arrabbiata sauce

 

Today I am proposing you a classic, something every Italian has cooked at least once… And how easy it is to prepare! You just need a few simple ingredients that will create a strongly flavoured dish. Arrabbiata sauce is made with a garlic and tomato sauce, enriched by spicy red pepper; a final sprinkle of fresh parsley and Pecorino give a final, intense special touch.

pasta with arrabbiata sauce

Of course the quantity of chili pepper depends on how much you like it or your can bear it! I am not so strong, so I use maximum three small red peppers. Remember, you are also not obliged to use Pecorino even if the original recipe make use of it. I recommed it because think the spicy sauce is really perfect with the intense taste of Pecorino. On the contrary, try to avoid the use of black pepper : not only this has nothing to do with the Arrabbiata recipe, but using pepper could also risk to ruin the dish iteself not allowing you to enjoy the taste of the pepper.

One curiosity about the origin of the name : “Arrabbiata”means “angry, from the fact that this sauce is so spicy that your face becomes red when you eat this pasta, looking like an angry person 🙂

And now, off the recipe!

 

pasta with arrabbiata sauce

 

Pasta with Arrabbiata sauce recipe

ingredients

7 oz (200 gr. ) pasta, better if penne rigate

14 oz (400 gr.)  whole tomatoes, crushed

2/3 red chili peppers (or more, it is your choice)

1 clove of garlic, peeled

1/2 tsp fresh parsley, chopped

1/2 cup  Pecorino Romano, grated

salt

extra-virgin olive oil

 

Method

Peel your clove of garlic ( you can also crush it, if you prefer, I don’t) and slice the chili peppers in small pieces.

In a non-stick frying pan, add 2 or 3 tablespoons olive oil, the garlic and the chili peppers.

pasta with arrabbiata sauce

Stir well with a wooden spoon for a couple of minutes and when the garlic becomes golden and releases its aroma, add the the tomatoes as well.

Add some salt – not more than 1/2 tsp – and cook the sauce for around 10/15 minutes. Remove the garlic.

In the meantime, bring a large pot full of salty water to a boil. At this point add the penne and cook until al dente. Normally this means 2 minutes before the indications on the package but I prefer to taste myself because this changes from brand to brand.  When ready, drain the pasta and keep some of the cooking water in case you need it.

Transfer the pasta into the pan with the tomato and chili pepper sauce and sauté over medium heat to mingle the sauce and the pasta (approximately 1 or 2 minutes). Remove from heat and sprinkle with the chopped parsley.

pasta with arabbiata sauce

 

Move into serving plates and complete with a sprinkle of Pecorino Romano.

pasta with arrabbiata sauce

Buon appetito! 🙂

If you like pasta, check as well my Pasta alla Norma or my faboulous red beet pesto pasta!

And if you’re hungry now, don’t forget to subscribe to my blog! 🙂

Pasta with Arrabbiata sauce

2017-08-31
: 2
: 10 min
: 25 min
: 35 min
: easy

A typical Italian recipe, the spicy Pasta with Arrabbiata sauce, with tomato sauce and red chili pepper!

By:

Ingredients
  • 7 oz (200 gr. ) pasta, better if penne rigate
  • 14 oz (400 gr.) whole tomatoes, crushed
  • 2/3 red chili peppers (or more, it is your choice)
  • 1 clove of garlic, peeled
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup Pecorino Romano, grated
  • salt
  • extra-virgin olive oil
Directions
  • Step 1 Peel your clove of garlic ( you can also crush it, if you prefer, I don’t) and slice the chili peppers in small pieces. 
  • Step 2 In a non-stick frying pan, add 2 or 3 tablespoons olive oil,the garlic and the chili peppers.
  • Step 3 Stir well with a wooden spoon for a couple of minutes and when the garlic becomes golden and releases its aroma, add the the tomatoes as well. 
  • Step 4 Add a sprinkle of salt – not more than 1/2 tsp – and cook the sauce for around 10/15 minutes.
  • Step 5 Remove the garlic. 
  • Step 6 In the meantime, bring a large pot full of salty water to a boil.
  • Step 7 At this point add the penne and cook until al dente.Normally this means 2 minutes before the indications on the package but I prefer to taste myself because this changes from brand to brand.  
  • Step 8 When ready, drain the pasta and keep some of the cooking water in case you need it. 
  • Step 9 Transfer the pasta into the pan with the tomato and chili pepper sauce and sauté over medium heat to mingle the sauce and the pasta (approximately 1 or 2 minutes). 
  • Step 10 Remove from heat and sprinkle with the chopped parsley.
  • Step 11 Move into plates and complete with the Pecorino Romano. 


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