Penne all'Arrabbiata

Penne all’Arrabbiata is a classic of Roman cuisine, known for its spicy and aromatic flavor. Here’s how to prepare them.

Ingredients

• 400 g of penne (or another type of pasta of your choice)
• 400 g of peeled tomatoes or tomato passata
• 2 cloves of garlic
• Red chili pepper (fresh or in flakes, depending on the desired level of spiciness)
• Extra virgin olive oil
• Salt
• A bunch of fresh parsley (optional)
• Grated Pecorino Romano (optional for serving)

Preparation

1. In a large skillet, pour a drizzle of extra virgin olive oil and add the peeled garlic cloves. If you prefer a more intense flavor, you can lightly crush the garlic cloves.
2. Add the chili pepper to taste. You can use fresh chili pepper, cutting it into rounds, or if you prefer something less intense, chili flakes.
3. Sauté the garlic and chili pepper until the garlic turns golden, then remove the garlic to prevent it from burning and imparting a bitter taste to the sauce.
4. Pour the peeled tomatoes or tomato passata into the skillet and bring to a boil. Lower the heat and let it cook for about 15-20 minutes until the sauce thickens. During cooking, adjust the salt.
5. Meanwhile, bring a pot of salted water to a boil and cook the penne according to the times indicated on the package to achieve the desired doneness (al dente is ideal).
6. Drain the pasta al dente and add it to the skillet with the spicy tomato sauce. Toss the pasta in the sauce for a couple of minutes, so it can absorb the flavors well.
7. Serve immediately, garnished with chopped fresh parsley and, if desired, a sprinkle of grated Pecorino Romano.

Trivia

The word “arrabbiata” means “angry” in Italian, a reference to the spiciness of the chili pepper that “inflames” the palate as anger can inflame the spirit. This dish is a great example of how few ingredients can combine to create a simple yet flavorful and characterful dish.