Penne all’arrabbiata – an easy, classic Italian pasta dish with a kick.
Penne all’arrabbiata is the kind of dish that shows just how magical Italian food can be – a handful of ingredients, plenty of flavour and ready in no time. The word arrabbiata means “angry” in Italian – a nod, of course, to the fiery chilli that gives the dish its characteristic kick.
The recipe is a classic: garlic, chilli, olive oil and good tomatoes – and this is precisely where you shouldn’t compromise. San Marzano tomatoes are ideal, with their perfect balance of sweetness and acidity. Whole peeled tomatoes work best – preferably ones you crush yourself with your hands or a fork. That gives the sauce just the right texture and a more intense tomato flavour.
Although the dish is traditionally served with penne, you can in principle use other short pasta shapes – but penne is simply ideal for catching the sauce in its little tubes. It makes every mouthful that bit better.
Season the dish with chilli according to how hot you like it – and finish with a drizzle of good olive oil on top and a little freshly grated Parmesan on the side, if you fancy. Serving cheese with arrabbiata isn’t the done thing in Italy, but it tastes wonderful – and away from Italy we can surely allow ourselves that liberty.
A simple, spicy and seriously good pasta dish – perfect for weeknights and for guests alike.
Penne Arrabiata – Classic pasta all’arrabbiata
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, adjust the heat to taste
- 1/2-1 tsp chilli flakes, adjust the heat to taste
- 400 g pasta
- Salt and freshly ground black pepper
- Chopped parsley, to serve
Method
- Pour the tinned tomatoes into a bowl and crush them with your hands.You can of course use chopped tomatoes instead, but choose good-quality ones – the tomatoes carry the whole dish.
- Heat a frying pan over a medium heat and gently fry the garlic, chilli and chilli flakes in the olive oil for about a minute. The garlic must not brown.
- Add the tomatoes, season with salt and freshly ground pepper and let the sauce simmer over a medium heat, stirring now and then.Meanwhile, cook the pasta until al dente.
- Drain the pasta, reserving a little of the cooking water in case you need to adjust the consistency.
- Toss the pasta with the tomato sauce in the pan and let it come together for a couple of minutes.
- Adjust the consistency with pasta water if needed, and season to taste with salt, freshly ground pepper and more chilli if you like.
- Serve with a sprinkling of parsley on top.
Nutrition
Premium
Er lige det man kan lave
Hej Emilie
Så dejligt at høre – tak 🙂
Warm wishes, Dianna
Hvorfra kom løgene ?
Hej Jens
Der skulle stå hvidløg, beklager 🙂
Dbh Dianna
Kanon ret, har spist det i Milano ,dog med revet parmesan og frisk basilikum.. prøv den venner..
Hejsa
Hvor gør det mig glad at høre – tusind tak 🙂
Warm wishes, Dianna