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Penne All Arrabbiata

Penne-All-Arrabbiata-Italian-National-Food-By-Travel-S-Helper

Penne All’Arrabbiata is a cherished Italian pasta dish that exemplifies the robust and vivid flavors of Italian gastronomy. Originating in Rome in the Lazio area, this dish is rather modern addition to Italian cuisine, thought to have developed in the 1950s or 1960s. Penne pasta, tomatoes, garlic, red chili peppers, extra virgin olive oil, and Pecorino Romano cheese make up essential ingredients.

To make a spicy sauce, boil the pasta in salted water until al dente, sauté red chili peppers and garlic in olive oil, add tomatoes and simmer. Present right away, garnished with grated Pecorino Romano cheese and fresh basil, the cooked pasta with the arrabbiata sauce.

Penne All’Arrabbiata hold a major place in Italian cuisine since they reflect the Roman custom of creating delicious food with simple, quality ingredients. Variations include adding pancetta or guanciale for more flavor; vegetarian substitutes might call for bell peppers or zucchini. One can change the spiciness level to suit taste.

Penne All’Arrabbiata accentuates many Italian wines, including chilled whites like Frascati and strong reds like Chianti. Penne All’Arrabbiata finally embodies the Italian cooking philosophy of letting a small number of premium ingredients take front stage.

Penne All Arrabbiata
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Penne All Arrabbiata

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

430

kcal

Penne all'Arrabbiata is a classic Italian pasta dish with bold, spicy flavors and straightforward preparation. Originating from the Lazio region, particularly Rome, it is celebrated for its simplicity and zest. The recipe requires 350 grams of penne rigate pasta, 400 grams of fresh or canned tomatoes, 2 red chili peppers, 1 clove garlic, 4 tablespoons extra virgin olive oil, 2 tablespoons fresh parsley, salt, and grated Pecorino Romano cheese. To prepare, blanch tomatoes, sauté garlic and chili, add tomatoes, season with salt, and cook the pasta. Once cooked, drain the pasta and add it to the sauce. Garnish with fresh parsley and, if desired, sprinkle with grated Pecorino Romano cheese. Adjusting the heat level can be done by varying the amount of chili peppers used. The dish pairs well with a simple green salad and crusty Italian bread.

Ingredients

  • 350 grams (12 oz) penne rigate pasta

  • 400 grams (14 oz) fresh tomatoes or canned San Marzano tomatoes

  • 2 fresh red chili peppers, finely chopped (adjust to taste)

  • 1 clove garlic, peeled and slightly crushed

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoons fresh parsley, chopped

  • Salt, to taste

  • Grated Pecorino Romano cheese, for serving (optional)

Directions

  • Prepare the Tomatoes: 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.
  • Sauté Garlic and Chili: In a large skillet, heat the olive oil over low heat. Add the crushed garlic clove and chopped chili peppers, sautéing for 2-3 minutes until fragrant. Be careful not to burn the garlic, as it can impart a bitter taste.
  • Add Tomatoes: 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.
  • Cook the Pasta: 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).
  • Combine Pasta and Sauce: 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.
  • Serve: Divide the pasta into serving plates. Garnish with chopped fresh parsley and, if desired, sprinkle with grated Pecorino Romano cheese. Serve immediately.

Notes

  • Adjusting Spiciness: 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.
  • Tomato Selection: 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.
  • Cheese Addition: While traditional Penne all'Arrabbiata is often served without cheese, adding grated Pecorino Romano can provide a delightful salty contrast to the spicy sauce.
  • Serving Suggestions: This dish pairs well with a simple green salad and crusty Italian bread, making for a complete and satisfying meal.
  • Cook the Pasta: 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).
  • Combine Pasta and Sauce: 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.
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