Penne all'Arrabbiata
The fiery Roman bistro classic: ridged penne rigate tossed in a spicy, garlic-rich tomato sauce heated with fresh peperoncino chillies and tempered with sweet fresh Italian flat-leaf parsley.
Ingredients
- • 400g penne rigate pasta
- • 4 tbsp extra virgin olive oil
- • 4 cloves garlic, thinly sliced
- • 2-3 small dried red chillies (peperoncino) or 1 fresh red bird's eye chilli, finely chopped
- • 500g sweet canned San Marzano whole peeled tomatoes, finely crushed
- • 1 bunch fresh flat-leaf parsley, finely chopped
- • Fine sea salt
- • Grated Pecorino Romano or Parmigiano Reggiano for serving (optional)
Preparation Steps
Heat the extra virgin olive oil in a wide frying pan over low-medium heat. Add the sliced garlic and crushed chillies. Fry gently for 2-3 minutes, stirring constantly until the garlic turns golden and sweet—do not allow it to brown or turn bitter.
Add the crushed San Marzano tomatoes and a generous pinch of sea salt. Turn the heat to medium and simmer vigorously for 12-15 minutes until the sauce has thickened and the oil begins to rise to the surface.
Meanwhile, boil the penne in a large pot of salted water until al dente (1-2 minutes less than package instructions). Reserve 60ml of pasta water and drain.
Tumble the hot drained penne into the spicy tomato sauce. Stir in the chopped parsley and a splash of reserved cooking water. Toss over high heat for 1 minute so the fiery sauce clings to the ridges of the penne, then serve piping hot.