Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g penne; 500 g tomato passata; 3 garlic cloves; 2 tsp chili flakes; 1 handful parsley; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Penne all'Arrabbiata hails from the kitchens of Rome, capturing the fiery essence of Italian passion in each bite. Traditionally enjoyed as a late-night indulgence or a comforting meal with friends, this dish embodies the bold flavors that Roman cuisine is celebrated for. The name 'Arrabbiata' translates to 'angry,' a nod to the dish's spicy kick, courtesy of the chili flakes that define its character.

Expect a harmonious blend of heat and savory richness, where the simplicity of tomato passata meets the zesty bite of garlic and chili. The olive oil lends a smooth texture, while a sprinkle of parsley adds a touch of freshness. Penne all'Arrabbiata is a spirited dish, best savored with a robust red wine and lively conversation.

Ingredients

400 gpenne
500 gtomato passata
3garlic cloves
2 tspchili flakes
1 handfulparsley
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the penne as it cooks, enhancing the overall flavor of the dish.
While the water is coming to a boil, peel and thinly slice the 3 garlic cloves. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the sliced garlic and 2 teaspoons of chili flakes. Cook until the garlic is golden and fragrant, stirring occasionally to prevent burning.
Pour 500 g of tomato passata into the pan with the garlic and chili flakes. Stir to combine and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. Taste and adjust with fine sea salt as needed.
Once the water is boiling and salted, add 400 g of penne to the pot. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining the penne.
Add the drained penne to the sauce in the wide pan. Toss the pasta with the sauce, ensuring each piece is well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it, creating a silky texture.
Finely chop a handful of parsley and sprinkle it over the pasta. Toss once more to distribute the parsley evenly. Serve the Penne all'Arrabbiata hot, enjoying the balance of heat from the chili flakes and the freshness of the parsley.