Penne all’arrabbiata (pasta in a chilli garlic tomato sauce) is typical of Roman cuisine, but known everywhere in Italy and even further afield. It’s a pasta dish that comes together quickly using just a few simple ingredients, with an unmistakable flavour. You’ll quickly see that you’ve created a real work of culinary art!
- 400 g Penne Rigate (Classic, Whole Wheat or Multi-Millet)
- 500 g Tomato pulp
- 4 spoons of olive oil
- 2 fresh red chillies
- 2 Garlic Cloves
- Chopped parsley
- 100 g of Pecorino Romano cheese
- Salt to taste
- In a saucepan over moderate heat, sauté crushed garlic cloves and finely chopped red chilli pepper in olive oil for about 3 minutes.
- Add the tomato pulp and cook for 15 minutes, then add salt to taste.
- Cook the pasta in salted boiling water for 6 - 8 minutes or according to package instructions.
- When al dente, drain the pasta and toss into the pan with the spicy sauce.
- Sauté for about 2 minutes, then sprinkle freshly chopped parsley.
- Serve your Penne all’arrabbiata with a generous topping of Pecorino Romano cheese.