Penne all'Arrabbiata

Penne all’Arrabbiata is a classic of Roman cuisine, known for their spicy and aromatic taste. Here’s how to prepare them.

Ingredients

• 400 g of penne (or another type of pasta to your liking)
• 400 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• Red chili pepper (fresh or in flakes, depending on the desired spiciness level)
• Extra virgin olive oil
• Salt
• A bunch of fresh parsley (optional)
• Grated Pecorino Romano cheese (optional for serving)

Preparation

1. In a large pan, pour a drizzle of extra virgin olive oil and add the peeled garlic cloves. If you prefer a more intense flavor, you can lightly crush the garlic cloves.
2. Add the red pepper to taste. You can use fresh chili by slicing it, or if you prefer something less intense, chili flakes.
3. Sauté the garlic and chili pepper until the garlic is golden, then remove the garlic to prevent burning and giving the sauce a bitter taste.
4. Pour the peeled tomatoes or tomato puree into the pan and bring to a boil. Lower the heat and let cook for about 15-20 minutes until the sauce thickens. During cooking, adjust the salt.
5. Meanwhile, bring a pot of salted water to a boil and cook the penne according to the package instructions to obtain the desired doneness (al dente is ideal).
6. Drain the pasta al dente and pour it into the pan with the spicy tomato sauce. Toss the pasta in the sauce for a couple of minutes so that it can absorb the flavors well.
7. Serve immediately, garnishing with freshly chopped parsley and, if desired, a sprinkle of grated Pecorino Romano cheese.

Trivia

The word “arrabbiata” means “angry” in Italian, referencing the heat from the chili pepper that “inflames” the palate as anger can inflame the spirit. This dish is a great example of how a few ingredients can combine to create a simple yet flavorful dish with plenty of character.