Penne all’arrabbiata with burrata – an easy, spicy pasta dish ready in 20 minutes.
Penne all’arrabbiata is a true Italian pasta classic, and here you get it in its most traditional form – with just one small touch of luxury in the shape of creamy burrata.
The recipe uses a handful of very simple but good ingredients, just as in Italy – and the fiery tomato sauce gets a quick simmer while the pasta cooks. Simple and efficient – and ready in just 20 minutes.
Arrabbiata means “angry” in Italian, and of course that refers to the chilli, which gives the dish its characteristic bite. Here the heat is balanced so everyone can join in – and the burrata on top makes a wonderful contrast to the spicy tomato sauce.
Adjust it to taste and add more chilli if you want real heat – but taste the chilli first, whether fresh or dried – the heat varies enormously.
Perfect for a touch of weekday luxury, a date night or a relaxed evening with friends.
Penne all’arrabbiata with burrata
Ingredients
- 2 tins whole peeled plum tomatoes – I recommend San Marzano
- 50 ml olive oil
- 4 cloves garlic, grated or crushed
- 1/2-1 red chilli, finely chopped – adjust the heat to taste
- 1/2-1 tsp chilli flakes, adjust the heat to taste
- 400 g pasta
- 1-2 balls of burrata, drained
- Salt and freshly ground pepper
- Chopped parsley, chilli flakes and olive oil, to finish
Method
- Tip the whole peeled tomatoes into a bowl and crush them thoroughly with your hands.You can also use chopped tomatoes, but choose good ones – they carry the whole dish.
- Heat a large frying pan over a medium heat and fry the garlic, chilli and chilli flakes in the oil for about a minute. They must not brown.
- Add the tomatoes, season with salt and freshly ground pepper, and let the sauce simmer over a medium heat. Stir from time to time.Meanwhile, cook the pasta until al dente.
- Drain the pasta, reserving a little of the cooking water to adjust the consistency if needed.
- Toss the pasta with the tomato sauce in the pan and let it come together for a couple of minutes. Season to taste with salt, freshly ground pepper and more chilli if you like. Adjust the consistency with a splash of pasta water too, if needed.
- Tear the burrata open over the top, drizzle with olive oil and scatter over the parsley, chilli flakes and freshly ground pepper.
Nutrition
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