Penne all’Arrabbiata
A fast, classic pasta sauce popular not only in Rome but throughout central and southern Italy. Arrabbiata means “angry,” and this sauce should be not only spicy but also strong, with the taste of garlic that has been browned, not just colored—as well as a good dose of chile.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Put the olive oil in a large skillet over medium-high heat and add the garlic and chiles. Cook, stirring occasionally, until the garlic is browned, 5 minutes or so. Turn off the heat and wait a couple of minutes.
Step 2
If you want the dish very hot, leave some or all of the chiles in the skillet; otherwise, remove some or all of them. Turn the heat back to medium-high and add the tomatoes, along with some salt and pepper. Cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. (After about 5 minutes, you can start to cook the pasta.)
Step 3
Cook the pasta until it is tender but not mushy, then drain and sauce it. Taste and adjust the seasoning, then garnish with parsley and cheese and serve.
