This is a very spicy pasta that is a delight for anyone who loves intense and plain food Penne all’Arrabbiata. Known as Collezione di Sepolto Vivo, this Italian Specialty translates to “Angry Penne” due to the large portions of chili peppers used in this dish’s sauce. Even though the recipe below calls for quite hot spices, this breakfast can be prepared at home quickly and it is very tasty. From a normal family ‘eat’ to an Italian-themed night, this dish is sure to meet the test of flavor, quality, and fullness.
Table of Contents
We will start with background knowledge about Penne all’Arrabbiata, moving forward to the ingredients, the process of making it step by step, as well as tips for a delicious experience. At last, let us discuss the most common questions you may come across when following a recipe to avoid or make your kitchen endeavors successful.
A Glimpse Into Arrabbiata Sauce
Arrabbiata sauce is originally from Rome – a city known for its delicious food that doesn’t require many ingredients. Unlike its creamy or meat-based counterparts, this sauce focuses on a few key ingredients: tomatoes, garlic, olive oil, and red CHILLI flakes. In this way, each element is accentuated and the result is the reasonability and bearness of the final creation. Some of the tips that will help you get an excellent Arrabbiata sauce are that the sauce should be spicy according to one’s spiciness preference.
Ingredients for Penne All’Arrabbiata
Well, for a food that is this simple cookery has no room for compromise when it comes to the choice of raw materials. Here’s what you’ll need:
Pasta:
- 400 grams or 14 oz of penne pasta
Sauce:
- That’s where the 3 tablespoons of extra virgin olive oil comes in.
- 4 cloves of garlic, that have been sliced finely
- ½-1 cup of red chili flakes (depending on how hot you like it)
- 8 cups of canned whole tomatoes or approximately 800 grams (28 oz) of canned whole tomatoes crushed
- Salt to taste
- Freshly ground black pepper – it’s important to use freshly ground black pepper)
Garnish:
- Fresh parsley, finely chopped
- For toppings mozzarella, cheddar, or grated parmesan cheese, Pecorino Romano is preferred.
Step-by-Step Guide to Making Penne All’Arrabbiata
Step 1: Gather and Prepare Ingredients
First of all, you will need to gather together all the ingredients that you need for your recipe. Make sure you have your garlic properly chopped and your canned tomatoes pureed. This is because having all the preparations in advance will ease the processes of cooking.
Step 2: Cook the Pasta
- Heat a large amount of salted water to boiling.
- Then stir in the penne and cook for some time as described on the pack until the pasta is soft but still firm. This usually takes 10-12 minutes.
- Carefully set aside about a cup of the pasta water before one drains the penne will be sued later.
Step 3: Prepare the Arrabbiata Sauce
- Heat the Olive Oil: In that regard, you should heat olive oil in a large prepared skillet over medium heat. Some garlic slices should also be added and sauté until brown, and golden in approximately 1-2 minutes.
- Add Chili Flakes: Dry fry the red chili flakes by stirring them on the heat. This step enhances their taste and spiciness.
- Incorporate the Tomatoes: Add the crushed tomatoes into the pot and mix up the content. Let the combination come to a slight boil rapidly.
- Season: Turn in some salt depending on its taste preference and then add black pepper if necessary. Reduce the heat, and take the lid off the pan so that the sauce cooks undisturbed for 10-15 minutes occasionally stirring in between until the sauce becomes a bit thick.
Step 4: Combine Pasta and Sauce
- To the sauce, transfer the penne which has been drained.
- Stir gently the pasta so that each piece of it is coated properly. If the sauce becomes too thick, add some of the pasta water that was set aside earlier, into the sauce.
Step 5: Garnish and Serve
- Serve the Penne all’Arrabbiata on individual plates as one dish and it is ready for presentation or bring together all the sauce on one large plate great for big food lovers.
- Finally, sprinkle the chopped parsley over the soup and another comedy of grated Parmesan or Pecorino Romano cheese if necessary.
- Serve hot and enjoy!
Tips for the Perfect Penne All’Arrabbiata
- Use Quality Ingredients: With such little preparation, all that can be observed are the quality of the olive oil used and good tomatoes with good pasta.
- Adjust the Heat: The use of chili flakes can also be adjusted to equal your desire depending on how spicy you want the food to be. If you have sensitive skin to heat then use a small amount of this at the beginning.
- Don’t Overcook the Garlic: The garlic can easily burn to a bitter taste so ensure it is and cook it briefly when you are sautéing it.
- Reserve Pasta Water: It is often used to thicken the sauce and to make the sauce stick to the pasta.personal recommendation:
Nutritional Information (Per Serving)
| Component | Amount |
|---|---|
| Calories | ~400 |
| Protein | ~12g |
| Fat | ~10g |
| Carbohydrates | ~65g |
| Fiber | ~4g |
| Sodium | ~200mg |
Closing Thoughts
Penne all’Arrabbiata is clear proof of the fact that simple Italian foods are the best. Here is a simple recipe that doesn’t require too many ingredients, yet it’s full of colors, and flavors, and complete with character. Whether it’s a Monday night supper or served for dinner with family and friends, this spicy pasta dish is something you will be making again and again. Buon appetite!
FAQs About Penne All’Arrabbiata
Q: Can I make this dish ahead of time?
A: While the sauce can be made ahead of time and stored in the refrigerator for up to 3 days, it’s best to cook the pasta fresh to maintain its texture. Reheat the sauce gently on the stovetop and toss with freshly cooked penne.
Q: Can I use fresh tomatoes instead of canned ones?
A: Absolutely! Blanch and peel about 1.5 kg (3.3 lbs) of fresh tomatoes, then chop or crush them before using. The flavor will be slightly fresher and less concentrated compared to canned tomatoes.
Q: Is it okay to add extra vegetables or protein?
A: While traditional Penne all’Arrabbiata is vegetarian, you can add sautéed vegetables like bell peppers or zucchini, or proteins like grilled chicken or shrimp for variation.
Q: How can I make it vegan?
A: The base recipe is already vegan! Just skip the Parmesan or substitute it with a plant-based cheese or nutritional yeast.
Q: What’s the best way to store leftovers?
A: Place any leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
