Penne all’ Arrabbiata is a pasta with a spicy sauce, a speciality of Rome.Arrabbiata in English is Angry, which is the significance of this sauce due to its spiciness.
It can be integrated with any pasta format, however the normal one is penne.
Serves: 2|Preparation time: 10 minutes|Cooking time: 20 minutes
Peeled plum tomatoes or Tomato Passata: 200 g.
Penne rigate: 180 g.
Pecorino Romano, grated: 40 g.
Fresh or Dried Chili peppers: 2.
Garlic cloves: 2.
1 Parsley sprig, sliced– optional.
Additional Virgin Olive Oil (EVOO): 2 tablespoons.
Salt: to taste.
Technique
Carefully slice the parsley and chili peppers, peel the garlic cloves.
Warm Up the EVOO in a pan and fry up the garlic with chili peppers. Crush plum tomatoes with a fork, include them to the pan with a pinch of salt. Do not cover with a cover and let it simmer on low heat for about 15 minutes, stir sometimes.
Drain penne al dente and include them to the spicy tomato sauce in the pan, stir for a couple of minutes on low heat till the sauce is equally dispersed.
Garnish with grated Pecorino and/or with some parsley.
Serve.
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Filling …
