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Penne all'arrabbiata takes its name from the Italian word for angry - arrabbiata - a reference to the fierce, aggressive heat of the dried red chili that gives this Roman pasta its fire. It is one of the simplest and most satisfying pasta sauces imaginable: garlic, olive oil, chili, and crushed tomatoes, nothing more, cooked just long enough to mellow the garlic and concentrate the tomatoes before the al dente penne is tossed through. No cheese, no cream, no embellishment beyond a handful of fresh parsley - the simplicity is the point. In Roman tradition, this is not a mild dish; the chili should be assertive enough to make you feel the warmth in your throat and to justify the name. It is the Italian cook's answer to days when you are in a hurry, when the pantry is nearly bare, and when only something with genuine heat will do.
Prep
5 min
Cook
25 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Bring a large pot of generously salted water to the boil. Cook the penne rigate until al dente. Reserve a large cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a wide pan over medium heat. Add the thinly sliced or minced garlic and cook gently for 2-3 minutes until just beginning to colour.
Add the dried chili flakes and stir for 30 seconds.
Add the crushed tomatoes, season with salt, and simmer over medium heat for 12-15 minutes, stirring occasionally, until the sauce has reduced and concentrated.
Drain the penne and add it directly to the tomato sauce. Toss over medium-high heat for 1-2 minutes, adding pasta water as needed to achieve a flowing consistency that coats the pasta.
Remove from heat, stir in the chopped fresh parsley, and toss once more.
Serve immediately. No cheese on arrabbiata - it is traditionally eaten without.
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