ReceptnaptárPenne all'arrabbiata
Penne all'arrabbiata (“angry” penne) is a Roman pasta: a garlicky, spicy tomato sauce whose heat comes from chilli. A few minutes of work and simple ingredients — the secret lies in the proportions and the timing.
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Ingredients
Method
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- Cook the penne in plenty of salted water for 1-2 minutes less than the time on the pack. Reserve a cup of the cooking water and drain.
- Meanwhile heat the oil in a pan over low heat and fry the garlic and chillies for 1-2 minutes — the garlic should not brown, because it turns bitter.
- Add the hand-crushed tomatoes, season with salt and cook for 10-12 minutes until the sauce thickens.
- Toss the pasta with the sauce, add 2-3 tbsp of cooking water and cook together for 1 minute.
- Sprinkle with parsley and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not fry the garlic brown, because it turns bitter — it is enough when it releases its aroma.
- Control the heat with the amount of chilli; add it gradually and taste.
- The starch in the cooking water makes the sauce smooth and makes it cling to the pasta — do not skip it.
- Pecorino romano traditionally goes with it instead of Parmesan, but it is a classic without cheese too.
Frequently asked questions
Can it be made with fresh tomatoes?
Yes, with ripe, peeled tomatoes; about 600 g of fresh tomatoes equals 400 g of tinned.
How can I make it less hot?
Use less chilli and remove its seeds.
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