Fiery Penne Pasta (Penne all’arrabbiata)

Pasta | Italyum easy, authentic Italian recipes
Pasta | Italyum easy, authentic Italian recipes

Fiery Penne Pasta (Penne all’arrabbiata)

Firstly, this fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!
This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).
I believe the best arrabbiata is in its minimalist form and I believe that an arrabbiata should not contain pork meat (usually bacon) because otherwise we would trespass on another famous Roman dish, the “Bucatini all’amatriciana”, which rightly requires pork meat. The arrabbiata, in its simple way, is an aglio, oglio e peperoncino with the adding of chopped tomatoes, where fresh top quality ingredients should be used. Also, the adding of Parmesan or Pecorino Romano cheese is not recommended because it would overwhelm the typical flavour of this dish.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

Clicking on equipment pictures takes you to Amazon where you can buy the items. We get a small revenue share of anything you buy which helps keep the site running.

Ingredients
 

  • 400 grams Penne rigate (ridged quill pasta)
  • 90 ml Extra virgin olive oil
  • 2 Cloves of garlic (finely chopped)
  • 2 or 3 Whole dried red chilli (roughly chopped) 
  • A small handful of flat leaf parsley (roughly chopped)
  • Salt for seasoning

Instructions

  • Chop the garlic and chilli.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Heat the olive oil in a sautĂ© pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • SautĂ© for a couple of minutes or until the garlic becomes golden in colour.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • When the garlic has turned to golden, add the chopped tomatoes.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Stir for a few seconds.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Season with salt.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Stir again for a few seconds.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Stir for a few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Then, sprinkle with chopped parsley.
    Fiery Penne Pasta (Penne all'arrabbiata) | Pasta recipes
  • Give a quick stir and serve immediately.
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Pasta
Tried this recipe?Let us know how it was!
Published
Categorised as Pasta

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute. [addthis tool="addthis_tipjar_inline"]

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating