Italian Arrabbiata Pasta – Spicy and Flavorfulv

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4 persons

Ingredients

• 12 oz penne rigate (about 350 g)
• 14 oz peeled tomatoes (about 400 g)
• 2 cloves garlic, minced
• 1 fresh hot chili pepper, chopped (adjust to taste)
• 4 tablespoons extra virgin olive oil
• Salt and black pepper (to taste)
• Chopped parsley (to taste, for garnish)
• Grated pecorino romano cheese (optional, for serving)

Preparation

1. Prepare the Sauce:
   • In a large frying pan, heat the extra virgin olive oil over medium heat.
   • Add the minced garlic and chopped chili pepper. Sauté until the garlic turns golden (about 2-3 minutes).
   • Pour in the peeled tomatoes, breaking them up with a spoon. Add a pinch of salt and simmer the sauce for 15-20 minutes, stirring occasionally.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the penne pasta according to the package instructions until al dente.
3. Combine and Serve:
   • Drain the pasta and add it directly to the pan with the arrabbiata sauce.
   • Toss the pasta over medium heat for 2-3 minutes, ensuring it is well coated with the sauce.
   • Adjust the seasoning with salt and black pepper to taste.
4. Garnish and Enjoy:
   • Serve the penne all’arrabbiata hot, garnished with freshly chopped parsley.
   • Optionally, sprinkle with grated pecorino romano cheese for added richness.

Why You’ll Love This Recipe

Penne all’arrabbiata is a beloved dish from Roman cuisine, known for its bold, spicy flavors. It’s quick to make, uses simple pantry staples, and is perfect for a casual dinner with friends or a late-night craving.

The name “arrabbiata” (which means “angry” in Italian) reflects the fiery kick from the chili pepper, adding an exciting twist to classic pasta.

Nutritional Facts (Per Serving)

Tips

• Adjust the Heat: If you prefer a milder dish, reduce the amount of chili pepper or substitute it with sweet chili.
• Vegan-Friendly: For a vegan version, skip the pecorino cheese or use a plant-based alternative.
• Tomato Quality: Use high-quality peeled tomatoes for a richer, more authentic sauce.

Penne all'Arrabbiata

Penne all'arrabbiata is a typical dish of Roman cuisine, spread throughout Italy and the world. It is a first course that is simple and quick to prepare, but has an intense and spicy flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

• 12 oz penne rigate (about 350 g)
• 14 oz peeled tomatoes (about 400 g)
• 2 cloves garlic, minced
• 1 fresh hot chili pepper, chopped (adjust to taste)
• 4 tablespoons extra virgin olive oil
• Salt and black pepper (to taste)
• Chopped parsley (to taste, for garnish)
• Grated pecorino romano cheese (optional, for serving)

Preparation

1. Prepare the Sauce:
   • In a large frying pan, heat the extra virgin olive oil over medium heat.
   • Add the minced garlic and chopped chili pepper. Sauté until the garlic turns golden (about 2-3 minutes).
   • Pour in the peeled tomatoes, breaking them up with a spoon. Add a pinch of salt and simmer the sauce for 15-20 minutes, stirring occasionally.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the penne pasta according to the package instructions until al dente.
3. Combine and Serve:
   • Drain the pasta and add it directly to the pan with the arrabbiata sauce.
   • Toss the pasta over medium heat for 2-3 minutes, ensuring it is well coated with the sauce.
   • Adjust the seasoning with salt and black pepper to taste.
4. Garnish and Enjoy:
   • Serve the penne all'arrabbiata hot, garnished with freshly chopped parsley.
   • Optionally, sprinkle with grated pecorino romano cheese for added richness.

Keyword pasta, spicy sauce, penne arrabbiata

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