Penne all'Arrabbiata
Penne all Arrabbiata
Rome's spicy pasta — penne all'arrabbiata, meaning "angry pasta" for its fiery chilli heat. Penne in a simple tomato sauce with garlic and a generous amount of dried chilli. No Parmesan in the authentic Roman version (the chilli and cheese clash). A dish of pure simplicity and heat that relies entirely on good tomatoes and good olive oil.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Warm olive oil; add sliced garlic and chilli flakes; sauté until garlic is golden (not burned).
About 4 min
Add crushed tomatoes; season with salt; simmer 15 minutes until the sauce thickens slightly.
About 9 min
Cook penne to al dente; drain (keep pasta water).
About 9 min
Add pasta to the sauce; toss 1 minute over heat.
About 9 min
Serve with chopped parsley. NO Parmesan in the authentic Roman version — the chilli heat is the point.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 14 g
- Carbs
- 76 g
- Fat
- 10 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 580 mg
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Recipe by Boon Tools.