Main courses,  Recipes

Pasta Arrabbiata (penne all’arrabbiata)


Penne all’arrabbiata (or penne arrabiata, as it is sometimes mistakenly written). Pasta, tomato, the spicy point of the chili pepper and a good glass of red wine: what more could you ask for?
Another recipe for busy days or acute laziness, but a desire to eat and be more than self-satisfied. It is also ideal for the end of the month, because it is the most affordable.

 

Pasta Arrabbiata (penne all'arrabbiata) ~ Main courses Recipes  ~ La ragazza col mattarello

 

The pasta all’arrabbiata is very typical of Roman cuisine and the name comes from the fact that, as the chili pepper is hot, when you eat it, the colours on your face resemble those of an angry person. I advise those who really enjoy spicy food to at least double the amount of chili pepper I have indicated in the recipe if they want the dish to do more than just tickle their tongue.

 

The card

Pasta Arrabbiata (penne all’arrabbiata)

Penne all'arrabbiata (or penne arrabiata, as it is sometimes mistakenly written). Pasta, tomato, the spicy point of the chili pepper and a good glass of red wine: what more could you ask for?Another recipe for busy days or acute laziness, but a desire to eat and be more than self-satisfied. It is also ideal for the end of the month, because it is the most affordable.
Dish: main courses
Cuisine: Italiana
Tags: chili pepper, pasta, tomatoes
Preparation time 5 minutes
Cooking time 15 minutes
Total time 20 minutes
Servings :2
Calories 302kcal
Author :Mia Mattarello
Print recipe

Ingredients

  • 200 g Spaghetti
  • 200 g Tomato pulp
  • 1 clove Garlic
  • 1 Fresh or dried chili pepper cayenne pepper
  • Grated cured pecorino or any cured sheep's cheese you have on hand.
  • Olive oil
  • Fresh Parsley
  • Salt

Instructions

  • If you don't have Italian "polpa di pomodoro" on hand: Put about 5 or 6 well-ripened red tomatoes in boiling water for a couple of minutes, so that you can easily peel them, open them and remove the seeds and the surrounding gelatine.
  • Cut the pulp into small cubes or grate it, depending on whether you like the sofrito more or less fine.
  • Put the pot with water for the pasta on the fire, because the rest is done in a jiffy.
  • Heat a good splash of olive oil over a low heat, in a pan large enough to stir-fry the pasta.
  • Add the garlic and the cheili pepper cut in very thin slices. If using dry cheili pepper, crumble it with your fingers. (Be careful with the cheili pepper. Do not even think of rubbing your eyes after touching it, without
  • have washed your hands before)
  • When the garlic is lightly browned, add the tomato pulp to the pan. If you don't like finding bits of garlic, remove them before adding the tomato to the frying pan.
  • Salt and let the sauce cook. Depending on whether you have used polpa di pomodoro de bote or the type of tomato, it may take longer or shorter to cook.
  • Strain the pasta, reserving half a spoonful of water from the cooking.
  • Add the pasta and half a ladle of cooking water to the pan with the sofrito.
  • Sauté the pasta with the contents of the pan for a couple of minutes.
  • Serve the pasta with some chopped parsley and the grated pecorino on top.

 

 


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