Penne all’arrabbiata are a classic of popular Roman cuisine.
It seems that the recipe was born at the beginning of the 1900s from the imagination of an innkeeper who wanted to create a variation of the already famous bucatini all’amatriciana.
The name penne all’arrabbiata derives from the quantity of hot pepper used: add as much as you like, the limit is only personal taste. Some versions also include a final sprinkling of grated pecorino cheese.
- 11 oz of Penne rigate pasta
- 15 oz of peeled tomatoes or 15 oz of ripe tomatoes
- 1 garlic clove
- 1 fresh chili pepper
- parsley to taste
- sugar to taste
- extra virgin olive oil to taste
- salt to taste
Bring plenty of water to the boil in a saucepan, plunge the tomatoes for 1 minute, drain them and cool them under cold running water.
Peel them, cut them in half, lengthwise, remove the seeds and cut them into small pieces.
Crush the garlic clove and peel it.
Remove the stalk from the chilli, cut it in half lengthwise and remove the seeds, then chop the chilli with the garlic.
Heat 4-5 tablespoons of extra-virgin olive oil in a non-stick pan and brown the chopped garlic and chili pepper over very low heat for 2-3 minutes, stirring with a wooden spoon.
Raise the heat slightly, add the prepared tomatoes, a pinch of sugar and continue cooking for about 20 minutes, until the sauce is quite reduced.
Adjust the salt and turn off the heat.
In the meantime, bring plenty of water to a boil in a pot, add salt and cook the penne al dente for the time indicated on the package.
Drain the pasta and transfer it to the pan with the sauce, under which you have turned the heat back on.
Leave to gain flavor for 1-2 minutes, stirring, and serve the penne all’arrabbiata immediately, sprinkling with chopped parsley.