A spicy and garlicky tomato sauce with a sprinkle of Italian parsley and Parmesan cheese
So easy, yet so delicious!
This a traditional Italian pasta that could not miss from my list of recipes.
The penne all'arrabbiata, which means the "angry pasta," is a very traditional Italian primo piatto. I'm not sure where this pasta get its bad temper, but to make my penne really raving mad I use spicy dried peperoncini.
Peperoncino is an Italian variety of hot chilly peppers. The key word here is HOT! And the seeds inside the peperoncino are what gives its burning effect. So I normally break the peppers in half when I put them in the pan, and I get a mouth-numbing, tongue-tingling super hot sauce.
These are the same hot peppers I use in my pasta alla vodka, spaghetti all'amatriciana and few other sauces. If you don't have peperoncini, you can always substitute with hot pepper flakes or the hottest red chili pepper you can find.
You will be surprised by how easy and quick is to make this pasta. Hot and spicy, that's what there is to love about it. A simple and bold tomato sauce with garlic, peperoncino, some parsley and a sprinkle of Parmesan cheese.
Ingredients: serving 4
- 2 garlic cloves, crushed
- 3 hot dried peperoncini , crushed
- 2 cups, about 14 oz of fresh or canned tomatoes, diced
- 2 tablespoons of fresh Italian parsley, chopped
- 12 oz of penne pasta
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of Parmesan or pecorino cheese, freshly grated
Preparation time: 25 minutes
1. Bring a large pot of salted water to a boil. In a large saucepan, saute' the garlic and the hot peperoncini in the olive oil, for a couple of minutes.
2. Add the diced tomatoes, salt and pepper if you like. Let simmer for 15 minutes or so. Crush the tomato pieces with a fork. Remove the garlic and hot peppers, if you prefer.
3. While the sauce is simmering, cook the pasta al dente. Drain and add to the sauce. Toss the pasta, adding in the chopped parsley.
Serve immediately, sprinkling with Parmesan or pecorino cheese