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.
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.