Italian
Penne all arrabbiata
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Italian
ItalyPenne all arrabbiata
A Roman pasta classic with penne, tomato, garlic, and dried chilli where the sauce stays bright and tomato-led while still delivering real heat.
Ingredients
Pull out and measure what you need before you start cooking.
- 320 g penne rigate
- 380 g peeled whole tomatoes, drained
- 1 garlic clove
- 2 to 3 small dried chillies
- 2 tbsp extra virgin olive oil
- Flat-leaf parsley, finely chopped
- Salt
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Crush the drained tomatoes roughly with a fork. Crumble the chilli and peel the garlic clove, leaving it whole.
- 2
Bring a large pot of salted water to the boil for the pasta.
- 3
Warm the olive oil gently in a frying pan or shallow saucepan. Add the garlic and chilli and let them flavour the oil without letting the garlic brown.
- 4
Add the tomatoes, season lightly with salt, and simmer the sauce with a lid on for about 12 minutes, stirring now and then.
- 5
Cook the pasta until al dente. Remove the garlic from the sauce once it has flavoured it.
- 6
Toss the drained pasta with the sauce and loosen with a little pasta water if needed. Let everything come together for a minute.
- 7
Fold in the parsley just before serving and serve immediately.
Serving profile
At a glance
7 ingredients and 7 steps from prep to serving.
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Source
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Recipe source: Ingredienser, proportioner och metod granskade mot GialloZafferanos penne all arrabbiata. Original link
Recipe image: GialloZafferano. Dish structure and proportions reviewed against GialloZafferano penne all arrabbiata.
Image type: standard image.
Image source: View original
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