The penne pasta with arrabbiata sauce I’m a first dish from Lazio prepared with Oil, garlic, chilli pepper, peeled tomatoes And Parsley. A prescription Easy and Economic to prepare in very few minutes and that everyone always likes! The first name is due to the boost given by the chilli (in Rome, everything spicy is defined as “angry”).
Prepare penne all’arrabbiata is Very easy! There original recipe provides that they are prepared with i Peeled tomatoes but I also love to add a few tablespoons of Tomato puree that binds and colors everything better. Once on the plate I like to add a little bit of Grated Pecorino which makes this first course really delicious! When you don’t know what to prepare, a nice dish of penne all’arrabbiata is the recipe for you!
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Penne all’arrabbiata: an original recipe from Lazio
Portions: 2 Portions
- 200 gr quills
- 300 gr piccadilly tomatoes
- 2-3 spoons tomato puree optional
- olive oil
- 2 cloves garlic
- to taste chili pepper
How to make penne all’arrabbiata
Peel the tomatoes and cut them into small pieces. Alternatively, you can use ready-made peeled tomatoes.
In a large-bottomed pan pour a drizzle of olive oil, 2 cloves of garlic and the chilli. I use both the dry and the fresh one. The quantity is up to you!
As soon as the garlic begins to fry, add the peeled tomatoes into small pieces and the puree. The flame must be lively. The tomatoes must sizzle!
Add salt, add the chopped parsley and a coffee cup of hot water and cook with the lid on for about 5 minutes.
When cooked, add more chopped parsley.
Cook the pasta and when there are 2-3 minutes left at the end of cooking, transfer it to the pan with the sauce. Finish cooking by adding cooking water when needed.
Serve your penne all’arrabbiata.
If you like, you can add some grated pecorino … I like it very much!