Penne all’Arrabbiata is a pasta with a spicy sauce, a speciality of Rome.
Arrabbiata in English is Angry, which is the meaning of this sauce due to its spiciness.
It can be combined with any pasta format, but the usual one is penne.
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
- Peeled plum tomatoes or Tomato Passata: 200 g
- Penne rigate: 180 g
- Pecorino Romano, grated: 40 g
- Fresh or Dried Chili peppers: 2
- Garlic cloves: 2
- 1 Parsley sprig, chopped – optional
- Extra Virgin Olive Oil (EVOO): 2 tablespoons
- Salt: to taste
Method
Finely chop the parsley and chili peppers, peel the garlic cloves.
Heat up the EVOO in a pan and fry up the garlic with chili peppers. Crush plum tomatoes with a fork, add them to the pan with a pinch of salt. Do not cover with a lid and let it simmer on low heat for about 15 minutes, stir occasionally.
Drain penne al dente and add them to the spicy tomato sauce in the pan, stir for a few minutes on low heat until the sauce is evenly distributed.
Garnish with grated Pecorino and/or with some parsley.
Serve.
7 Comments
I love spicy pasta dishes and all’arrabbiata is one of my favourites! It’s pretty simple to make and so delicious!
Well said Jacqueline,
That’s one of my favorites too, simple yet so comforting!
Such a classic dish, I love this recipe classic simplicity at its best!
Thank you Brian,
I couldn’t agree more!
Very nice dish and adding a bit of spiciness its the best you could have this classic pasta dish 😉 I love it!
YUM!!! I love a spicy pasta dish! What great flavor with this one. I need to try it for an easy weekday dinner.
Such simple and fresh ingredients… I’d love a bowl of this spicy pasta right now! Yum!
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