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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'

Difficulty: easy

Method: 5'

Cooking: 20'

Chef Danilo Angè

Difficulty: easy

Method: 5'

Cooking: 20'

Difficulty: easy

Method: 5'

Cooking: 20'

Method

  1. 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

  2. 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

  3. 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”

  4. 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

  5. 05 / Serving

    Arrange the penne on serving plates

    Add the fresh 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.

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.

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