Renowned Italian pasta dish Penne Alla Bolognese combines the pleasing texture of penne pasta with the strong tastes of Bolognese sauce. Penne pasta, which comes…

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.
4
servings10
minutes20
minutes430
kcalA dish of Roman temperament and culinary restraint, Penne all’Arrabbiata speaks in the assertive dialect of Lazio’s cucina povera—bold, unadorned, and purposeful. Its name, meaning “angry penne,” 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—350 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—the 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—grated with restraint—is 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’s temperament, though the spirit of arrabbiata calls for at least a little sting.
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)
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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