Gastronomixs

Penne all' Arrabbiata

Arrabbiare means ‘to get angry’ and is a very fitting name for this classic dish with a hot and spicy sauce. 

Serves around ten people.

Penne all' Arrabbiata

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Ingredients

45-60

ml

olive oil

4

cloves

garlic, finely chopped

240

g

onion, finely diced (brunoise)

3

 

dried chilli peppers, crumbled

9

 

tomatoes, peeled, deseeded, and chopped

150

g

pecorino, freshly grated

750

g

dried pasta (penne)

Preparation method

  • Gently fry the onion, garlic, and chilli peppers in the olive oil.
  • Add the tomatoes and allow the sauce to reduce. Season to taste with salt and pepper.
  • Cook the penne in a large pan of salted boiling water until al dente.
  • Drain the pasta and mix with the sauce.
  • Sprinkle the pasta with grated pecorino and serve immediately.

Serving suggestions

  • Combine the sauce with penne, rigatoni, or fusilli.
  • Variation tip: use a different sort of chilli pepper to vary the level of spiciness. For example, you could use cayenne peppers or habanero peppers. 

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