Penne all Arrabbiata, Penne with a Spicy Tomato Sauce, one of the Classic Italian pasta dishes. This dish, born in the Lazio region of Italy is very popular and served throughout the country, enjoyed by all. Arrabbiata means, “Angry Pasta”, since spicy hot pepper is the star of this recipe. Made with few ingredients, juicy, ripe tomatoes, garlic, hot pepper, parsley, penne and pecorino cheese, are the fundamental components of this sauce. An amazing pasta dish that is so easy and better yet, so tasty.
What is wonderful about making penne all arrabbiata, is that you can adjust the quantity of each ingredient to arrive the perfect taste for your palette. You can make this dish your own by adding more tomatoes, garlic or hot peppers, Here, I have given you the basics to work with. However you chose to make this recipe, Penne all Arrabbiata, Penne with a Spicy Tomato Sauce I am certain that it will be a winner. Let’s Cook!
Penne all Arrabbiata, Penne with a Spicy Tomato Sauce
Penne all Arrabbiata, Penne with a Spicy Tomato Sauce a classic Italian dish. Made with hot pepper, garlic, fresh tomatoes so easy and spicy. Great for a fast weeknight dinner.
- 1 lb Imported Penne Rigate
- 6 Large Roma style tomatoes, ripe
- 4 cloves Garlic
- 4 tbls Extra virgin olive oil
- 1 Fresh red pepper or red pepper flakes (to taste for heat)
- handful Fresh flat leaf Italian parsley
- Sea salt and fresh ground pepper to taste
- 3/4-1 cup Imported Pecorino Romano cheese grated
Fill a small pan with water, bring to a boil.
Fill a pasta pot with cold water and bring to a roaring boil
Cut an large X into the bottom of each tomato, when the water boils, carefully drop the tomatoes into the water for less than a minute, this will loosen the skin. If you like you can drop the tomatoes into ice water, if not wait for them to cool, peel the skins off each tomato.
Cut the tomatoes in half, remove the seeds and the center top part of the core. Cut the tomatoes into small cubes, set aside
Peel and skin the garlic, if using fresh hot peppers, slice into small pieces
In a wok style skillet, large enough to finish off the pasta, add the olive oil, crushed garlic and hot pepper. Heat on a medium heat until the garlic becomes golden.
Carefully add the chopped tomatoes, stir and continue to cook while the pasta is cooking in it's water. Add salt and pepper to taste to the sauce
When the pasta water boils, add salt then the penne, cook for 1 minute less than package indicates for al dente.
With a slotted style draining spoon, lift the penne out of it's water and add to the sauce. Draining each scoop over the water pot. When all the penne is added to the sauce continue cooking over a lively heat, add the Pecorino, and the chopped parsley, mix well. Cook the pasta in this manner for about 1 minute. If the sauce seems dry, use the pasta water to loosen the sauce.
Here are some other classic Italian pasta dishes you might like