Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Calories<\/span>430<\/p>kcal<\/span><\/div><\/div><\/div>A dish of Roman temperament and culinary restraint, Penne all\u2019Arrabbiata speaks in the assertive dialect of Lazio\u2019s cucina povera\u2014bold, unadorned, and purposeful. Its name, meaning \u201cangry penne,\u201d refers not to chaos but to the deliberate heat imparted by red chili peppers, tempered by the sweetness of ripe tomatoes and the steady presence of garlic. Prepared with ingredients as familiar as they are expressive\u2014350 grams of penne rigate, 400 grams of peeled tomatoes (fresh if the season allows, canned when it does not), two chili peppers, one clove of garlic, and a modest measure of olive oil\u2014the recipe unfolds without ceremony. The tomatoes, blanched and peeled, break down slowly in a pan warmed by olive oil infused with crushed garlic and finely chopped chili. Salt is added sparingly, not to dominate but to balance. Meanwhile, the pasta is cooked until just short of tender, then united with the sauce, allowing the ridged penne to catch the fiery glaze in each hollow and groove. A handful of fresh parsley offers color and a trace of brightness. Pecorino Romano\u2014grated with restraint\u2014is optional but common, bringing salinity and depth. The dish is best served hot, accompanied by crusty bread and a bitter salad of field greens. Heat may be scaled to one\u2019s temperament, though the spirit of arrabbiata calls for at least a little sting.<\/p>
Ingredients<\/h3>- <\/span>
350 grams (12 oz) penne rigate pasta<\/span><\/p><\/li>- <\/span>
400 grams (14 oz) fresh tomatoes or canned San Marzano tomatoes<\/span><\/p><\/li>- <\/span>
2 fresh red chili peppers, finely chopped (adjust to taste)<\/span><\/p><\/li>- <\/span>
1 clove garlic, peeled and slightly crushed<\/span><\/p><\/li>- <\/span>
4 tablespoons extra virgin olive oil<\/span><\/p><\/li>- <\/span>
2 tablespoons fresh parsley, chopped<\/span><\/p><\/li>- <\/span>
Salt, to taste<\/span><\/p><\/li>- <\/span>
Grated Pecorino Romano cheese, for serving (optional)<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Tomatoes –<\/strong> If using fresh tomatoes, blanch them in boiling water for 2-3 minutes, then peel and chop them. If using canned tomatoes, drain excess liquid and crush them with a fork.<\/li>
- Saut\u00e9 Garlic and Chili –<\/strong> In a large skillet, heat the olive oil over low heat. Add the crushed garlic clove and chopped chili peppers, saut\u00e9ing for 2-3 minutes until fragrant. Be careful not to burn the garlic, as it can impart a bitter taste.<\/li>
- Add Tomatoes –<\/strong> Incorporate the prepared tomatoes into the skillet. Season with salt to taste and let the sauce simmer over medium heat for about 10-15 minutes, allowing it to thicken slightly.<\/li>
- Cook the Pasta –<\/strong> While the sauce simmers, cook the penne in a large pot of boiling salted water until al dente, following package instructions (typically 8-10 minutes).<\/li>
- Combine Pasta and Sauce –<\/strong> Once the pasta is cooked, drain it and add it directly to the skillet with the arrabbiata sauce. Toss to ensure the pasta is evenly coated with the sauce.<\/li>
- Serve –<\/strong> Divide the pasta into serving plates. Garnish with chopped fresh parsley and, if desired, sprinkle with grated Pecorino Romano cheese. Serve immediately.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Adjusting Spiciness –<\/strong> The heat level of Penne all’Arrabbiata can be modified by varying the amount of chili peppers used. For a milder version, reduce the quantity or remove the seeds, which contain most of the heat.<\/li>
- Tomato Selection –<\/strong> Using high-quality tomatoes, such as San Marzano, enhances the flavor of the sauce. Fresh, ripe tomatoes are ideal, but good-quality canned tomatoes are a suitable alternative.<\/li>
- Cheese Addition –<\/strong> While traditional Penne all’Arrabbiata is often served without cheese, adding grated Pecorino Romano can provide a delightful salty contrast to the spicy sauce.<\/li>
- Serving Suggestions –<\/strong> This dish pairs well with a simple green salad and crusty Italian bread, making for a complete and satisfying meal.<\/li>
- Cook the Pasta –<\/strong> While the sauce simmers, cook the penne in a large pot of boiling salted water until al dente, following package instructions (typically 8-10 minutes).<\/li>
- Combine Pasta and Sauce –<\/strong> Once the pasta is cooked, drain it and add it directly to the skillet with the arrabbiata sauce. Toss to ensure the pasta is evenly coated with the sauce.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Penne](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Penne-All-Arrabbiata-Italian-National-Food-By-Travel-S-Helper-3-800x530.jpg\")
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