Penne all’arrabbiata – Classic Roman Penne all’Arrabbiata

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Penne all’arrabbiata – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Penne all’arrabbiata is a classic Italian pasta dish renowned for its fiery, bold flavors. Originating from Rome, this dish quickly gained popularity across the world due to its simplicity and the boldness of its spicy tomato sauce. ‘Arrabbiata’ translates to ‘angry’ in Italian, which reflects the heat imparted by crushed red pepper flakes. This dish exemplifies the use of minimal, high-quality ingredients to achieve maximum flavor, capturing the essence of Italian cuisine.

Ingredients

  • penne pasta – 12 oz / 340 g
  • extra virgin olive oil – 1/4 cup / 60 ml
  • garlic cloves – 4, thinly sliced
  • crushed red pepper flakes – 1 tsp / 2 g
  • canned whole tomatoes – 28 oz / 800 g, crushed by hand
  • salt – to taste
  • freshly ground black pepper – to taste
  • fresh parsley – 1/4 cup / 15 g, chopped
  • Pecorino Romano cheese – 1/2 cup / 50 g, grated

Instructions

  1. Cook penne pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the pasta.
  2. In a large pan, heat the olive oil over medium heat. Add the garlic slices and sauté until golden brown.
  3. Stir in the crushed red pepper flakes, allowing them to infuse into the oil for about 30 seconds.
  4. Add the crushed tomatoes and let the sauce simmer for 15 minutes. Season with salt and pepper.
  5. Toss the cooked penne with the sauce, adding reserved pasta water as needed to reach desired consistency.
  6. Finish with chopped parsley and grated Pecorino Romano cheese before serving.

Substitutions

  • penne pasta -> rigatoni or ziti pasta
  • Pecorino Romano cheese -> Parmesan cheese
  • fresh parsley -> fresh basil

Enhancements in the Next Evolution

  • Incorporate a splash of red wine into the sauce for additional depth.
  • Add a touch of lemon zest at the end for a fresh citrus aroma.
  • Include anchovy fillets sautéed with garlic for umami richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

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