Penne all'arrabbiata


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One of the simplest and most well-known pasta sauces, arrabbiata consists of just tomatoes, garlic and dried red chillies (or pepperoncini). The dish is said to hail from the Lazio, and is most commonly eaten with penne as the ridges and holes of the pasta hold the sauce particularly well. The name translates to ‘angry’, which refers to the ferocious spiciness of the sauce, but you can easily adjust the amount of chilli to your palate.




Penne all'arrabbiata

  • 2 garlic cloves, minced
  • olive oil
  • 1 tsp dried chilli flakes
  • 400g of San Marzano tomatoes, (or the best quality you can find)
  • 400g of penne pasta
  • basil leaves, torn
To begin, heat a tablespoon of olive oil on a low heat in a pan and gently soften the minced garlic. Take care, as this won’t take long at all and you don’t want any colour on the garlic or it will impart a bitter flavour into the sauce
Add the chilli flakes to the oil, temper for 10 seconds, then add the tin of tomatoes (if they are whole tomatoes, roughly chop them first)
Cook down over a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a little sugar if necessary
Cook the penne in a pan of heavily salted boiling water for 8–10 minutes or as per packet instructions
Once the pasta is cooked al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
Serve straight away and garnish with torn basil
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