Penne alla diavola

Penne alla Diavola is a dish with a strong and spicy flavor, ideal for lovers of robust tastes. Here is the recipe to prepare this tasty dish.

Ingredients

• 320 g of penne rigate
• 400 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• 1 red chili pepper (or chili powder to taste)
• 150 g of smoked pancetta or guanciale (optional)
• Extra virgin olive oil as needed
• Salt to taste
• Pepper to taste
• Grated Pecorino Romano or Parmesan (to serve)
• A bunch of fresh parsley (optional)

Preparation

1. In a large frying pan, sauté the finely chopped garlic cloves with a drizzle of extra virgin olive oil. If you wish to add pancetta or guanciale, cut them into strips or cubes and brown them with the garlic until crispy.
2. Add the finely chopped chili pepper (or chili powder) and let it flavor for a minute, being careful not to burn the garlic.
3. Pour the peeled tomatoes or tomato puree into the pan and cook over medium-low heat for about 15-20 minutes, until you get a thick sauce. Adjust with salt and pepper.
4. In the meantime, bring a pot of salted water to a boil and cook the penne following the package instructions for al dente.
5. Drain the penne and transfer them into the pan with the spicy tomato sauce. Toss them together with the sauce to blend well for a couple of minutes.
6. Plate and sprinkle with grated Pecorino Romano or Parmesan, and, if desired, also add chopped fresh parsley for a touch of freshness.

Curiosities

Despite what the name might suggest, Penne alla Diavola do not have hellish origins but are a tribute to the sharp savoriness of spicy dishes. Their name comes from the chili pepper, which gives that “diabolical” touch to the palate. Always remember to adjust the chili pepper to your spice tolerance!

Enjoy your meal!