Penne all'arrabbiata with champignon mushrooms

Penne all’arrabbiata is a classic dish from Roman cuisine. Although the original version does not include mushrooms, the addition of champignon mushrooms can bring a touch of flavor and richness to the dish. Here is the recipe with an “enriched” variation:

Ingredients for 4 people:

• 400g of penne rigate
• 300g of champignon mushrooms
• 1 clove of garlic
• 400g of tomato puree
• Fresh red chili or chili flakes, to taste
• Extra virgin olive oil (EVO)
• Salt, to taste
• Black pepper, to taste
• Chopped fresh parsley, to garnish (optional)
• Grated Pecorino Romano cheese, to serve (optional)

Preparation

1. Carefully clean the champignon mushrooms with a damp cloth or a brush, then slice them thinly or chop into small pieces.
2. In a large pan, sauté the peeled garlic clove in some EVO oil. If you like a more intense flavor, you can finely chop the garlic before frying it.
3. Add the champignon mushrooms and cook over medium-high heat for 5-7 minutes until golden. Remove them and set aside.
4. In the same pan, add more oil if necessary, and add the chili (quantity to taste, depending on how spicy you want the dish to be).
5. Pour in the tomato puree, season with salt and pepper, and cook for about 15 minutes on medium-low heat.
6. Meanwhile, bring a pot of salted water to a boil and cook the penne until al dente, following the instructions on the packet.
7. When the sauce is ready, add the previously cooked mushrooms and mix.
8. Drain the penne and transfer them to the pan with the sauce and mushrooms, toss for a minute so it all becomes well flavored.
9. Serve the penne all’arrabbiata with mushrooms hot, with some chopped fresh parsley and, if you like, a sprinkling of grated Pecorino Romano cheese.

Here is a dish that combines the spiciness of penne all’arrabbiata with the umami taste of mushrooms. Enjoy your meal!

Curiosity

The name “arrabbiata” comes from the fact that the dish is quite spicy, a characteristic that warms and “angers” the palate.