A Lazio first course

I have selected the best traditional recipe of typical Lazio first course easy to make and above all fast, to enrich your menus with a touch of flavor. Ideal for a quick dinner when the house is filled with sudden guests, these first known and famous all over the world are really what it takes to make a good impression! The necessary ingredients are few and although they are part of the poor cuisine, these first courses are very rich, flavor and goodness!

Penne all'arrabbiata are a cheap first course that needs few ingredients to be prepared to perfection. The tomato pulp is enriched with the spicy touch of chili, and everything is completed with an abundant sprinkling of pecorino Romano, with an intense and persistent taste. A real pleasure to be savored with a fork! Penne all’arrabbiata is a much-loved recipe, often used as a throw-together snack when friends get together since it’s quick and easy to make.  The name “arrabiata” is unique. In Italian, it means “angry,” and it seems to come from the fact that someone eating it runs the risk of having their face turn red thanks to the chili in it, giving them the look of a person whose face has turned red out of anger! Some restaurants recommend adding plenty of pecorino Romano cheese, so feel free to do so yourself.

INGREDIENTS

Penne Rigate pasta ¾ lb (320 g)

Peeled tomatoes ¾ lb (380 g) - drained

Garlic 1 clove

Dried chili pepper 3 - small

Parsley to taste

Extra virgin olive oil to taste

Fine salt to taste

PREPARATION

To make penne all’arrabbiata, start by draining the peeled tomatoes. Transfer them to a bowl and crush them with a fork to break them up. Next, crumble the dried chili. Place a pot full of water, salted to taste, on the stove to cook the pasta. Meanwhile, pour a drizzle of oil into a pan and add the peeled garlic clove. Now add the chili and fry it lightly over low heat, then add the tomatoes. Stir it and add salt to taste. Cover the pan with a lid and let this sauce cook for around minutes, stirring every so often. When the sauce is nearly ready, put the pasta on to cook as well. Cook it al dente, following the cooking times stated on the packaging. Once 12 minutes have passed, take the lid off the pan and remove the garlic. Drain the pasta and pour it directly into the sauce. Heat through for a minute, adding some of the cooking water if necessary, then turn off the heat. Add the chopped parsley, stir once more, and serve your penne all'arrabbiata while still hot. 

Storage

I recommend eating the penne all’arrabbiata as soon as you’ve made it. Alternatively, you can keep it for one day in the fridge. 

TIP

Use fresh chili instead of dried and garnish every plate with pecorino Romano cheese!