Pennette all'arrabbiata

Pennette all’arrabbiata are a classic of Roman cuisine, spicy and flavorful. Here’s how to make them.

Ingredients

• 320 g of pennette (or other short pasta shape to taste)
• 400 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• Fresh red chili pepper or chili flakes, to taste
• Extra virgin olive oil
• Salt, as needed
• Grated Pecorino Romano (optional)

Preparation

1. In a large frying pan, heat a drizzle of extra virgin olive oil and sauté the peeled and slightly crushed garlic cloves. Add the freshly chopped chili pepper or a sprinkle if using flakes, be careful not to overdo it if you are not used to spicy food.

2. As soon as the garlic starts to golden, remove it from the pan and pour in the peeled tomatoes. If you are using whole peeled tomatoes, crush them a bit with a fork. Let cook over medium heat for about 10-15 minutes until the sauce has thickened. Adjust with salt.

3. Meanwhile, bring a pot of salted water to a boil and cook the pennette until “al dente”.

4. Drain the pasta and pour it into the pan with the arrabbiata sauce. Sauté for a minute over high heat to flavor it well.

5. Serve the pennette hot, and if desired, sprinkle with grated Pecorino Romano before bringing to the table.

Curiosity

“All’arrabbiata” in Italian evokes the spiciness of the dish, which “angers” the tongue with its chili pepper. According to tradition, this sauce does not include other ingredients such as onion or aromatic herbs to keep the spicy and simple taste characteristic of the dish unaltered.