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Penne all'Arrabbiata

Serves 4 to 6 Entree pasta, Pasta & Rice

Penne all'Arrabbiata

Penne all'Arrabbiata is a staple of Roman home cooking, where simplicity meets bold flavors. This dish is quintessentially Roman, often enjoyed for lunch or dinner, capturing the essence of everyday Italian life. The name 'Arrabbiata' means 'angry', a nod to the fiery kick from the red pepper flakes. It's a dish that embodies the unpretentious nature of Roman cuisine, where good ingredients shine on their own.

The taste is a vibrant harmony of spicy and savory, with the heat of the red pepper flakes balanced by the sweetness of ripe tomatoes. The sauce clings to the ridged penne, ensuring each bite is a burst of flavor. Generous use of olive oil adds richness, while fresh parsley brings a touch of brightness. This dish is best enjoyed immediately, savored with a glass of wine and perhaps some crusty bread to mop up the sauce.

Ingredients

  • 400 gpenne rigate
  • 400 gripe tomatoes — crushed
  • 4 clovesgarlic — sliced
  • 2 tspred pepper flakes
  • 4 tbspextra virgin olive oil
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of fine sea salt to the water, making it taste like the sea. Add 400 g of penne rigate and cook until al dente, stirring occasionally. Reserve about a cup of the pasta cooking water before draining the pasta.
  2. While the pasta cooks, prepare the sauce. In a wide pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Peel and thinly slice 4 cloves of garlic, then add them to the pan. Cook the garlic until it turns golden and releases its aroma, being careful not to let it burn.
  3. Add 2 teaspoons of red pepper flakes to the pan with the garlic, stirring to combine. The flakes should sizzle slightly, releasing their heat into the oil. This step gives the dish its characteristic spiciness, so adjust to your preference if needed.
  4. Chop 400 g of ripe tomatoes into small pieces and add them to the pan. Stir well to coat the tomatoes in the flavored oil. Cook the tomatoes until they break down into a chunky sauce, about 5-7 minutes, stirring occasionally. The sauce should be slightly thickened and fragrant.
  5. Once the pasta is cooked and drained, add it directly to the pan with the sauce. Toss the pasta with the sauce off the heat, ensuring each piece is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
  6. Chop 3 tablespoons of flat-leaf parsley and sprinkle it over the pasta. Toss again to distribute the parsley evenly. Taste and adjust the seasoning with fine sea salt if necessary.
  7. Serve the Penne all'Arrabbiata immediately, enjoying the vibrant flavors and the comforting heat of the dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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