Penne all'Arrabbiata is a typical dish from Rome, but it is well known all over Italy. This dish is a specialty prepared with a few simple ingredients, but with a strong flavor, made with tomato sauce tossed in garlic and chili.
The word “Arrabbiata” in Italian means “angry”, and it is singular: those who eat penne all'Arrabbiata become red in the face, due to the chili, and red is a typical face color of angry people.
Penne rigate 11oz
Garlic 1 clove
Parsley to taste
Salt to taste
Dried Chilli pepper
Peeled tomatoes
Agromonte Arrabiata sauce
First, drain the peeled tomatoes, then transfer them to a bowl and mash them with a fork to break them up.
At this point, chop the dried chili pepper with a knife, or crumble it with your hands.
Put on a pot of water, add salt to taste, and wait until the water boils.
In the meantime, pour a generous amount of oil into a pan, add the peeled garlic clove and chili pepper, and leave until everything softens.
Now add the tomatoes and Agromonte Arrabbiata sauce, mix everything, and season with salt. Cover the sauce with a lid 12 and cook for about 12 minutes, stirring occasionally.
When the sauce is almost cooked, cook the pasta al dente, following the cooking times indicated on the package.
After 12 minutes, remove the lid and the garlic.
Drain the pasta and transfer it directly to the sauce, sauté for a moment, and add cooking water if necessary. Serve hot.
