Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 tbsp Extra Virgin Olive Oil; 3 cloves of Garlic Clove, thinly sliced; 2 Dried Red Chilies (Peperoncini)s, crumbled; 800g Canned Whole Peeled Tomatoes, crushed by hand; 1 tsp Fine Sea Salt, to taste; 2 tbsp Fresh Flat-Leaf Parsley, finely chopped; 400g Penne; 1 1/2 tbsp Salt, for pasta water; 50g Pecorino Romano, finely grated, for serving

Penne all'Arrabbiata is a bright, spicy Roman classic — al dente penne tossed in a garlicky, chili-infused tomato sauce and finished with salty Pecorino. With just a handful of pantry ingredients, it delivers bold, comforting flavor in under 30 minutes, perfect for a lively weeknight meal.

Penne all'Arrabbiata is a bright, spicy Roman classic — al dente penne tossed in a garlicky, chili-infused tomato sauce and finish... Show more

Traditional Italian Recipe

Health Grade

C · Balanced

Rating

4.3

Time

30 min

Price

1,44 €

Calories

590 kcal

low calorie

quick

easy

low sugar

Method

Prep the aromatics

Thinly slice the Garlic Cloves, crumble the Dried Red Chilies between your fingers, finely chop the Fresh Flat-Leaf Parsley, and finely grate the Pecorino Romano so it is ready for serving.

Build the sauce

Set a large skillet over medium heat and pour in the Extra Virgin Olive Oil. Add the garlic and chilies, stirring for 1 to 2 minutes until fragrant and just barely golden. Tip in the Canned Whole Peeled Tomatoes, crushing them with your hands or a spoon as they go into the pan, then season with the Fine Sea Salt. Let the sauce simmer gently for 15 minutes, stirring now and then, until it looks slightly thickened and glossy.

Cook the penne

While the sauce simmers, bring a large pot of water to a boil and salt it with the Salt. Add the Penne and cook for 10 to 11 minutes, until al dente with a little bite in the center.

Drain and toss

Before draining, scoop out a mugful of pasta water. Drain the penne well, then add it straight to the sauce and toss for 1 minute until every piece is coated. If the sauce looks a little tight, loosen it with a splash of the reserved pasta water.

Serve with cheese

Divide the pasta among warm bowls, spoon over any extra sauce, scatter with the parsley, and finish with the Pecorino Romano. Serve right away while the sauce is hot and glossy.