icon Penne All'arrabbiata (Angry Penne)
Arrabbiata is a spicy red sauce of garlic, tomatoes and red chile peppers cooked in olive oil. The dish is usually served with penne rigate, small-ridged tubes cut diagonally at the ends, garnished with chopped fresh parsley and grated Pecorino cheese sprinkled on top.

All'arrabbiata means "angry style", because it is served spicy, dressed with abundant hot red pepper. While red chile peppers found in Europe are traditionally not considered to be very hot, if more heat is desided, Thai or Mexican red chile peppers can be substituted and they definitely will bring in the heat.

Arrabbiata makes a great late-night snack with friends, because it is quick and easy to make, yet guarranteed to please everyone.

Ingredients:

  • 1 lb (450 g) of penne pasta
  • 1 lb (450 g) very ripe fresh tomatoes, peeled and roughly chopped
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3-4 red chile peppers (or more), finely chopped, including seeds
  • Parsley
  • 6 fresh basil leaves (optional, many chefs in Italy do not use basil in Arrabbiata sauce)
  • 1/4 cup grated Pecorino Romano cheese, plus more for garnish
  • Salt, to taste

Preparation:

  1. In a sauce pan, heat the olive oil and sauté the chopped garlic and chile for a few seconds. When the garlic starts to brown pour in the tomatoes and season with salt. (If using basil, add half of it at this point.) Cook for about 10-15 minutes.
  2. Using a fork, mash the tomatoes. Continue to cook until mixture is reduced to a paste. Turn heat off.
  3. (If using basil, add the resto of it, breaking the leaves by hand.) Add the grated pecorino and stir.
  4. Boil the penne al dente and drain. Add penne into the pan and whisk with the sauce over medium heat for a minute.
  5. Arrange on individual plates and garnish with a small amount of pecorino and chopped parsley.
  6. YIELD: Serves 4.

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Last updated: January 10, 2010