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Penne All’arrabbiata Recipe

Penne All’arrabbiata Recipe

Penne All’arrabbiata Recipe

(penne all’arrabbiata)

Preparation time : 30 minutes + 9 minutes cooking time

Ingredients for 4 servings

  • penne pasta 12 oz (350 g)
  • extra-virgin olive oil 2 tbsp (30 ml)
  • crushed tomatoes or whole peeled tomatoes 21 oz (600 g)
  • hot red pepper to taste
  • garlic cloves, peeled and sliced 2
  • salt to taste

Method :

  1. Sauté the garlic with the olive oil and hot red pepper to taste, but don’t let it brown too much. If you’re using fresh hot pepper it should be sliced, but if you’re using dried hot pepper wear disposable gloves and crush it by hand.
  2. Once the garlic and hot pepper are slightly browned, add the crushed tomatoes (or whole peeled tomatoes, chopped). Season with salt to taste and cook on high heat for 15 minutes, stirring occasionally.
  3. Meanwhile, boil the penne in salted water. When it’s al dente, drain it and combine it with the sauce.

Chef’s tips

Penne rigate is recommended for arrabbiata sauce because the Difficulty ridges hold the sauce very nicely.