Pennette all’arrabbiata
Pennette all’Arrabbiata is a famous pasta dish from Rome. Arrabbiata means angry in Italian. It’s name is probably due to the red hot pepper used in the tomato sauce.
Ingredients:
1 lb. mezze penne, pennette or penne pasta
3 cloves of garlic
2 – 3 dry red hot peppers
3 Tbsp. extra virgin olive oil
7 oz. thick tomato sauce
about 3 Tbsp. finely chopped Italian parsley
salt to taste
freshly grated Pecorino cheese (optional)
Instructions:
1. Heat up the oil in a skillet and then add the garlic and the red hot peppers cut in two. Cook for few minutes until you smell the fragrance of the garlic but be careful not to burn it otherwise it will become bitter.
2. Add the tomato pulp and cook the sauce for 15 minutes and salt to taste.
3. In the meantime cook the pennette as directed and when ready add them to the tomato sauce and mix until well combined.
4. Serve with a sprinkle of fresh parsley.
Notes:
I’ve had many requests for this recipe and while on my vacation in the South of Italy I met some people from Rome who gave me this recipe. It’s the authentic way to make this pasta.
