This is a very simple and quick preparation, characterised by a spicy and decisive taste (due to the presence of chilli and garlic).
The ingredients are penne pasta, fresh peeled tomatoes, fresh chilli, garlic, parsley, olive oil and salt.
The traditional recipe is 100% plant-based (even though a version with Pecorino cheese also exists).
History and Curiosities
This recipe comes from the province of Rieti (not far from Rome) and it’s a classic from the cucina povera (cheap cusine, poor class cusine) of the Lazio region.
The Italian name Penne all’Arrabbiata can be literally translated as Angry Style Penne. This seems to derive from the fact that your face can turn red (due to the abundance of chilli), like if you’re angry.
The Arrabbiata is also featured in these Italian classic films: The Grand Bouffe by Marco Ferreri, Roma by Federico Fellini and 7 chili in 7 giorni by Carlo Verdone.
CONTENT WARNING: they may contain animal exploitation images.
- cutting board
- 200 g penne pasta * (or 7 oz.)
- 600 g fresh tomatoes (san marzano or picadilly) * (or 21.2 oz.)
- 1 fresh chili pepper *
- 1 garlic clove
- extra virgin olive oil
- Put some water to boil in the pan.
- In the meantime, peel the garlic and cut it in half to remove the germ (the sprout in the centre), then mince the garlic.Mince the fresh chilli – since the spiciness of the chilli may vary, don't hesitate to adjust the quantity. If you don't have fresh chilli, you can use flakes.Chop some parsley and keep it for later.
- Heat some oil in the pan. Then add garlic and chilli and fry for 2 minutes.Cut the tomatoes in half and remove the seeds, then dice them.Add the tomatoes into the pan and cook for about 10 minutes on low heat until you have a sauce (add a pinch of salt during the last minute of cooking).
- At this time, the water in the pot should boil. Add some salt and, when it boils again, add the pasta. Leit it cook for the time indicated on the box, then drain it. For perfect cooking, we suggest to check the pasta 1-2 minutes before the indicated time.
- Add the pasta to the sauce in the pan, add half of the parsley and toss.
- Serve it still hot adding the rest of the parsley on top.
- try to use real Italian brands e.g. Barilla, De Cecco, Garofalo, Rummo
- if fresh tomatoes and chillies are not available, peeled canned tomatoes (300 g/10.6 oz., drained) and chilli flakes will work fine
Eventual leftovers can be conserved in a closed container for max 2 days.