Penne all'Arrabbiata
Penne in a fiery tomato sauce with garlic and chili. 'Arrabbiata' means angry.
Serves 4
Prep 5 min
Cook 25 min
Ingredients
- 12 oz penne
- 3 tablespoons olive oil
- 4 cloves garlic, sliced
- 1 teaspoon red pepper flakes, or to taste
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1/4 cup chopped parsley
- Grated Pecorino, to serve
Steps
Step 1. Heat the oil, garlic, and pepper flakes in a pan over medium-low heat for 2 minutes, until the garlic is fragrant.
Step 2. Add the tomatoes and salt. Simmer for 15 to 20 minutes, until thickened.
Step 3. Meanwhile boil the penne in well-salted water until al dente. Drain, saving 1/2 cup of water.
Step 4. Toss the penne in the sauce with a splash of pasta water. Top with parsley and cheese.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.