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Baked Penne all'Arrabbiata

17/11/2023

Baked Penne all’Arrabbiata is a tasty variant of a classic Roman cuisine dish. Here’s how to prepare it.

Ingredients

  • 400 g of penne rigate
  • 400 g of peeled tomatoes or tomato puree
  • 2 cloves of garlic
  • Red chili pepper to taste
  • Grated Pecorino Romano to taste
  • Extra virgin olive oil
  • Salt
  • Fresh basil (optional)
  • Breadcrumbs (optional for gratin)
  • Mozzarella or scamorza cheese, diced (optional for a stringy touch)

Preparation

  1. Start by bringing a pot of salted water to a boil to cook the penne rigate. Cook them for 2-3 minutes less than the package directions since they will finish cooking in the oven.

  2. In the meantime, in a large skillet, heat a drizzle of extra virgin olive oil with the peeled garlic cloves and the red chili pepper (whole, if you prefer a milder taste, or chopped if you want a stronger roast flavor).

  3. Once the garlic is golden, remove it and add the peeled tomatoes or tomato puree. Let the sauce cook over moderate heat for about 15 minutes. Season with salt and, if you like, add some fresh basil towards the end of cooking.

  4. Drain the pasta al dente and keep some cooking water aside. Add the pasta to the tomato sauce, put in some grated Pecorino cheese, and stir well, adding the cooking water if necessary.

  5. If you wish to make the dish richer and stringier, incorporate some diced mozzarella or scamorza cheese.

  6. Transfer the penne to a lightly greased baking dish, sprinkle with more grated Pecorino cheese and breadcrumbs for a golden and gratinated crust.

  7. Bake in a preheated oven at 200 °C for about 10-15 minutes or until a nice golden crust forms on top.

  8. Serve hot, offering extra Pecorino on the side if needed.

Curiosity

The traditional recipe for penne all’arrabbiata does not involve baking or the addition of stringy cheeses. This gratinated version is a modern reinterpretation that combines the comfort of a baked dish with the classic spice of arrabbiata. Additionally, if you prefer a richer “all’italiana” sauce, you can add capers, olives, or even a mix of anchovies to intensify the flavor.

Penne all'arrabbiata al forno