Pair the penne all’arrabbiata with a soft and delicate white wine like Orvieto, or with a fresh and savoury Sicilian white wine like Alcamo doc.
Penne all’arrabbiata
Penne all’arrabbiata, a first course of Latium origin, is a very quick dish, perfect for an impromptu meal.
Chef Danilo Angè
Difficulty: easy
Method: 5
Cooking: 20
Chef Danilo Angè
Difficulty: easy
Method: 5
Cooking: 20
Method
-
01 / Prepare garlic, chilli, and parsley
Peel the garlic
Cut it in half and remove the germ
Chop the garlic
Chop the chilli
Wash and chop the parsley
-
02 / Prepare the sauce
Put a pot on the fire of the right size to season the pasta
Add the extra virgin olive oil
Add the chopped garlic and chilli pepper
Fry them gently and until lightly coloured and do not burn the garlic
Add the tomato pulp, salt, and pepper
Cook for about 10 minutes
-
03 / Cook the pasta
Drop the penne pasta into boiling salted water
Mix immediately
Let them cook with the water still boiling, stirring occasionally
Check while cooking, as the spaghetti should be “al dente”
-
04 / Complete cooking the pasta
Drain the pasta, remember to cook it “al dente”
Put it in the pan with the sauce and leave some cooking water
Allow it to flavour quickly, creating an emulsion with the oil and pasta
-
05 / Serving
Arrange the penne on serving plates
Add the fresh parsley
Wine pairing
Penne all’arrabbiata is a very quick dish that can be prepared there and then.
The garlic should not burn, but become golden, so brown it on a low flame.
Do not let the pasta overcook, it must absolutely be “al dente“.
Do not drain the pasta completely: a little cooking water allows blending the penne well and achieving a creamy dish.
Do not serve overcooked pasta: serve the pasta as soon as it is placed on the serving dishes.
Like most Italian pasta dishes, penne all’arrabbiata should be eaten as soon as it is cooked. If you have any leftovers, keep them in the fridge for a day and then warm them in a pan with a little extra virgin olive oil before serving.
Penne all’arrabbiata, a first course of Latium origin, is a very quick dish, perfect for an impromptu meal.
As in all simple traditional Italian dishes, the quality of the ingredients is of primary importance:
Choose quality tomato pulp or, if in season, good fresh tomatoes.
The quality of the pasta is also paramount for the success of the recipe: choose artisan pasta! The roughness, obtained by drying the pasta slowly, by using a bronze die also from the special grains, release the amount of starch necessary for the final mix (the “mantecatura“) before serving.
Use fresh garlic and remove the inner germ so it is more digestible; if you like the garlic to have less of a flavour, do not mince it but simply crush it.
If you want a stronger and creamier taste, complete the penne all’arrabbiata with a final sprinkling of pecorino romano cheese.
Ingredients for 4 people
400 g of penne pasta
400 g of tomato pulp
1 clove of garlic
1 hot chilli pepper
Extra virgin olive oil
Salt and pepper
Pecorino romano (to taste)
Parsley
Wine pairing
Pair the penne all’arrabbiata with a soft and delicate white wine like Orvieto, or with a fresh and savoury Sicilian white wine like Alcamo doc.
You may also like
