Arrabbiata, which means furious in Italian, is a Roman dish that reflects the passionate character of Lazio cuisine with its generous use of hot chilli. It was born in the popular trattorias of the working-class neighborhoods of Rome as an economical and tasty alternative. It is the pasta that is prepared when you want a quick, intense and uncomplicated dish, pure Roman essence without decorations.
Italian
Penne all'Arrabbiata
Penne all'arrabbiata picantes con tomate San Marzano y guindilla romana.
- Italy
- MAIN COURSES
- Vegan
- Light
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 430 kcal
- Protein 13 g
- Fiber 4 g
- Carbohydrates 62 g
- Fat 16 g
- Sodium 420 mg
Story behind the dish
Preparation
Penne all'Arrabbiata is a preparation from Italy with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 400 g de penne rigate.
- Have ready: 400 g of peeled San Marzano tomatoes.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 2-3 dried red chillies.
- Have ready: 4 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the olive oil in a large frying pan and brown the sheets...
Heat the olive oil in a large frying pan and brown the garlic slices with the chopped chillies over medium heat without burning them. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the peeled tomatoes, crushed with a fork.
Add the peeled tomatoes, crushed with a fork, lightly salt and cook over medium-high heat for 15 minutes until you obtain a concentrated sauce.
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Cook the penne al dente in generously salted water
Cook the penne al dente in generously salted water, drain, reserving the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Add the pasta to the pan with the sauce and sauté for 2 minutes at…
Add the pasta to the pan with the sauce and sauté for 2 minutes over high heat to absorb the flavors. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Serve with fresh chopped parsley
Serve with fresh chopped parsley, a drizzle of raw oil and grated pecorino if desired.
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Serve with crusty bread to take advantage of the sauce.
Serve with crusty bread to take advantage of the sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with Calabrian nduja for a deeper itch.
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