Penne all'arrabbiata
Penne all'arrabbiata is one of the most representative dishes of the cuisine of Rome and more generally of Lazio. Together with carbonara, spaghetti cacio e pepe, bucatini all'amatriciana and other typical recipes, they constitute the true essence of the capital's gastronomy, the most authentic, the most genuine. A great classic of popular Roman cuisine, penne all'arrabbiata is a tasty first course with a pleasantly spicy flavor that is synonymous with conviviality. Here is the recipe, quick and easy to make, and a couple of tricks that guarantee its success.
Ingredients
400 g penne 700 g Tomato pulp4 tbsp extra virgin olive oil2 cloves Garlic2 hot peppers (fresh or dried)1 sprig ParsleySalt to taste
Preparation
To prepare penne all'arrabbiata, if you use fresh tomato, peel it and cut it into pieces. Peel the garlic and brown it together with the chilli pepper chopped in the oil, in a large pan. As soon as it starts to sizzle, tilt the pan to one side, so that the garlic and chilli remain immersed in the oil: this way you will not risk burning them. Let them brown for a minute, then add the tomato pulp and a pinch of salt. Cook covered and over medium heat for about 15 minutes, then remove the lid and let the sauce thicken for a couple of minutes. Remove the garlic. In the meantime, cook the penne in plenty of salted water, drain them al dente and transfer them to the pan. Sauté the penne all'arrabbiata over high heat for a minute or two, adding a little pasta cooking water if the sauce shrinks too much; Top with a little chopped fresh parsley. Serve the penne all'arrabbiata immediately garnished with more chopped parsley.
TipPenne all'arrabbiata can be prepared with fresh tomatoes in summer, but in winter it is better to opt for good peeled tomatoes or quality canned tomato pulp. The amount of chili pepper varies according to many factors, not least the habit of each person to eat more or less spicy: consider, however, that the dish must be on average spicier than other preparations that still include chili pepper. If you use fresh chili pepper, this will also give a characteristic flavor to the sauce, which is a little lost with the dried one. Many people add grated parmesan or pecorino cheese to the finished dish: I personally don't like the taste of cheese in garlic and chili sauces, I find it too invasive, I prefer instead a generous dose of parsley. But even here, follow your tastes! Did you know that to mitigate the excessive spiciness of a food, the best thing is not to drink water but wine? Don't take advantage of it though. 😀
Penne all'arrabbiata is one of the most representative dishes of the cuisine of Rome and more generally of Lazio. Together with carbonara, spaghetti cacio e pepe, bucatini all'amatriciana and other typical recipes, they constitute the true essence of the capital's gastronomy, the most authentic, the most genuine. A great classic of popular Roman cuisine, penne all'arrabbiata is a tasty first course with a pleasantly spicy flavor that is synonymous with conviviality. Here is the recipe, quick and easy to make, and a couple of tricks that guarantee its success.
Ingredients
400 g penne
700 g Tomato pulp
4 tbsp extra virgin olive oil
2 cloves Garlic
2 hot peppers (fresh or dried)
1 sprig Parsley
Salt to taste
Preparation
To prepare penne all'arrabbiata, if you use fresh tomato, peel it and cut it into pieces. Peel the garlic and brown it together with the chilli pepper chopped in the oil, in a large pan. As soon as it starts to sizzle, tilt the pan to one side, so that the garlic and chilli remain immersed in the oil: this way you will not risk burning them. Let them brown for a minute, then add the tomato pulp and a pinch of salt. Cook covered and over medium heat for about 15 minutes, then remove the lid and let the sauce thicken for a couple of minutes. Remove the garlic. In the meantime, cook the penne in plenty of salted water, drain them al dente and transfer them to the pan. Sauté the penne all'arrabbiata over high heat for a minute or two, adding a little pasta cooking water if the sauce shrinks too much; Top with a little chopped fresh parsley. Serve the penne all'arrabbiata immediately garnished with more chopped parsley.
Tip
Penne all'arrabbiata can be prepared with fresh tomatoes in summer, but in winter it is better to opt for good peeled tomatoes or quality canned tomato pulp. The amount of chili pepper varies according to many factors, not least the habit of each person to eat more or less spicy: consider, however, that the dish must be on average spicier than other preparations that still include chili pepper. If you use fresh chili pepper, this will also give a characteristic flavor to the sauce, which is a little lost with the dried one. Many people add grated parmesan or pecorino cheese to the finished dish: I personally don't like the taste of cheese in garlic and chili sauces, I find it too invasive, I prefer instead a generous dose of parsley. But even here, follow your tastes! Did you know that to mitigate the excessive spiciness of a food, the best thing is not to drink water but wine? Don't take advantage of it though. 😀
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