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Penne All’Arrabbiata

( 3.9 out of 5 )
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Penne All'Arrabbiata Recipe
  • 1Yield
  • 4Servings
  • 10 mPrep Time
  • 10 mCook Time
  • 20 mReady In
Print Recipe

Penne all’Arrabbiata can be considered a “great classic” to offer on the table, suitable for every season and occasion: from a quick family lunch to a convivial dinner with a group of friends. A few simple steps for an easy recipe, a pleasantly spicy flavor with guaranteed success.

The origin is popular: the Penne or Pennette all’Arrabbiata are a traditional dish of Roman and Lazio Cuisine. Simple and local ingredients, for a dish that, like Pasta all’Amatriciana or Spaghetti alla Carbonara, is now famous all over the world.

Arrabbiata means “angry”, let’s say that is a singular name for a pasta seasoning! In reality, it seems to derive from the fact that, because of the chili peppers, those who eat Penne all’Arrabbiata may become red in the face, the typical color of angry people face, from which this dish derives the name.

As always happens, over time the recipe has accepted different interpretations, but the presence of a little chili is a must, as it justifies the name!

Ingredients

Nutrients in portion (100g)

Calories
150
Protein
5.20g
Fat Total
5.17g
Fat Saturated
0.98g
Carb
21.9g
Dietary Fiber
1.9g
Cholesterol
25mg
Sodium
248mg

Step by step method

  • Step 1

    Make the seasoning of the penne all'arrabbiata while the water is boiling and the pasta is cooking. Put in a pan 2-3 tablespoons of oil, the crushed garlic clove and the chopped chili, after removing all the seeds. The flame must be moderate, the oil must be flavored but not burned. Cut the tomatoes in half, remove the seeds and then reduce them into cubes

  • Step 2

    Remove the garlic from the pan and pour the tomato cubes. Heat them for a few minutes until you get a light sauce that is still well colored. Once the penne is cooked al dente, drain and pour directly onto the sauce.

  • Step 3

    Mix well so that the pasta is evenly seasoned, then add a little olive oil. Serve, complete with a bit of parsley, grated pecorino (you can choose whether to enrich this pasta with Pecorino Romano DOP or enjoy it without it) and immediately serve the penne all'arrabbiata.

Tips & variations

  • You can replace the Pecorino Romano with Parmigiano Reggiano, or don't add it at all.

  • Better to consume the Penne all'Arrabbiata freshly made, but if they leave over you can keep them in the fridge and prepare a Frittata di Pasta the next day.

  • You can replace penne with a similar type of medium-sized pasta, such as rigatoni or mezze maniche (half-sleeves).

One Comment

  • Anthony D'Agnenica

    Add some chopped pepperoni. It will spice up nicely.

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