Penne arrabbiata is a famous Italian recipe, a spicy hot pasta dish, easy and quick to prepare.

I’m Sonia and welcome to the Giallo Zafferano kitchen where we’ll be preparing Penne Arrabbiata: a very quick pasta dish, perfect for when you have unexpected guests drop by. Let’s see the ingredients we’ll need:

  • 14 ounces (400 g) of penne — the ridged variety is best.
  • 3 to 4 Tablespoons of chopped parsley
  • 12 oz (350 g) of peeled tinned tomatoes
  • 4 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 2 fresh chillies
  • Half cup (100 g) of grated pecorino romano cheese

Let’s prepare our “Angry Penne”!
In this pan I’ve put the oil and added the chopped garlic and chillies. Let them sauté for about a minute and after add the tinned tomatoes. I’ve chopped these up, but you can also put them in the food processor. Leave the tomatoes to simmer and absorb the flavours of the chilli and garlic and when it’s reduced a bit we can immediately add the pasta because the sauce will finish in the time it takes to cook the pasta al dente.
The pasta is al dente. Now, drain the penne and in the meantime add the parsley to the sauce. Mix it together and then add the pasta. Now all you need to do is to mix it together and serve.
Here’s our lovely plate of penne arrabbiata. All that’s left is to sprinkle with a bit of leftover fresh parsley and the grated pecorino and we’re finished.

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