Total Time: 20 minutes
Penne arrabbiata is a typical pasta dish from Rome. You can tell from the name. Arrabbiata in Roman dialect means angry.
The name can be because of the recipe put together with ordinary ingredients in an angry mood, just to satisfy hunger. When one is angry acts without thinking clearly. Nevertheless this casual sauce came out just fine for the task. Other interpretation of arrabbiata is for the hot pepper.
Ingredients for 4 people:
- 1 pound penne rigate
- 4 tablespoons olive oil
- 2 cloves garlic chopped finely
- 1 teaspoon hot red pepper flakes
- 6 San Marzano tomatoes chopped and juice
- 1/2 cup pecorino Romano
- 1/2 cup fresh parsley chopped
Put a capable pan on low heat. Add oil and garlic and hot pepper flakes. Let go for about a minute, minding not to color garlic.
Add chopped tomatoes and some of the fresh parsley. Cook 5 to 10 minutes.
Still at low heat pour cooked penne into the pan with the sauce. Mix adding pecorino and the rest of the parsley. Turn heat off and serve immediately
Note: you can substitute with 8 ounces canned tomatoes. Use flat leaves Italian parsley, more flavorful. You can leave the garlic whole if you prefer and eliminate it when golden. There is another kind of penne: penne lisce (smooth). Penne rigate are better. They have ridges, so sauce sticks better.
You can start sauce just before throwing the pasta in the boiling water, as the sauce will be ready at about the same time.
More Roman pasta recipes