Penne all' arrabbiata
Arrabbiata means 'angry' in English and the sauce was named 'arrabbiata' to reflect its heat.
Arrabbiata sauce is good with many different types of pasta but is typically served with penne. It makes an excellent, tasty and cost effective meal for very little effort.
It need not be used just with pasta and arrabbiata sauce is delicious served over meats such as beef and lamb.
- 350g penne
- 500g firm, ripe tomatoes
- 2 cloves of garlic
- 1-2 chili peppers depending on taste
- 1 bunch of basil
- 100ml extra virgin olive oil
- Cover the tomatoes with boiling water and one by one plunge into cold water and then remove the skins.
- Remove the core and seeds from the tomatoes and then chop the flesh coarsely.
- Peel and wash the garlic and then mince or chop finely.
- Remove the tops and the seeds from the chili peppers and chop finely.
- Wash the basil and chop it finely.
- Saute the garlic and chili in the oil. Add the tomatoes and salt and cook over a medium heat for 15-20 minutes.
- Cook the penne in a large pan of lightly salted water according to the packet instructions. Drain the penne and pour it into a large serving dish.
- Carefully drizzle the prepared sauce over the penne, sprinkle with the chopped basil and serve immediately.
- Grated parmesan cheese can be sprinkled over the top if desired.
- Luciano Pavarotti
- Province of Forli-Cesena
- Food of Friuli-Venezia Giulia
- Province of Crotone
- Province of Bergamo
- Giuseppe Verdi
- Conchiglie con Merluzzo alla Napoletana
- Province of Naples
- Province of Firenze
- City of Catania