Home » Penne all'Arrabbiata

Penne all'Arrabbiata

by Ada Parisi
11152 views 5 min read

A first course 'romanaccio': today I leave the recipe of the pasta all'arrabbiata, a delightful mix of tomato, garlic, Chili, parsley and pecorino. Simple ingredients, rather simple but that put together give the dough a truly unique flavor. The amount of anger '’ depends on your taste: If you are daring, abundant with garlic and especially with the chili, If you have more ' soft’ limit yourself, especially in the use of the second.

Ingredients for 4 people:

  • 360 grams of penne
  • 2 cloves of garlic
  • a chili pepper (but adjust according to your taste)
  • 8 Tablespoons extra virgin olive oil
  • 500 grams of peeled tomatoes in pieces
  • salt to taste>
  • a handful of chopped parsley
  • grated pecorino cheese Dop as required

Finely chop the garlic and slice the chilli (to you and to your taste if and how many seeds put in Gravy). Put the oil in a pan, garlic and chilli and let them warm over a very low heat (Beware that you burn for).

Add the tomatoes peeled, half of the chopped parsley and season with salt. Cook the sauce for 10 minutes. Meanwhile, boil the pasta in salted water: drain it al dente, putting aside a little of the cooking water, and mantecarla in the pan with the sauce, adding a little’ of the cooking water as needed.

Add the remaining parsley and serve immediately after you dusted the dish of grated pecorino cheese. Bon appétit!

THE PAIRING: to dampen the hotness of this dough we suggest a Rosé produced in the area of Lake Garda: a Bardolino Chiaretto produced by Monte Del Fra, produced with Corvina, Rondinella and Sangiovese, with delicate scents of red fruit and Apple, with a fresh and spirited.

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8 comments

Giulia May 29, 2013 - 12:38

that dish! a classic good ^_^ good!

Reply
Sicilians creative in the kitchen May 29, 2013 - 14:34

Hello Giulia, Thank you very much. certainly not a creative dish, but every now and then a classic it takes

Reply
Sabrina May 28, 2013 - 11:17

A nice plate of pasta at arrabbbbiata as they say in Rome…with so much chili, so much garlic and many bbbbbbbb!

Reply
Sicilians creative in the kitchen May 28, 2013 - 12:10

"Si, a flood of baby!!1 because I like arrabbbbbiatissima!!! Hi Sabrina!!!!

Reply
Not Only Sugar May 28, 2013 - 10:59

A classic that never sets!!!

Not Only Sugar

Reply
Sicilians creative in the kitchen May 28, 2013 - 12:11

True, every so often a classical dish it takes, and how if it takes!

Reply
conunpocodizucchero.it May 28, 2013 - 07:01

How are you oggimio honey?Scotti still? rested cattle varieties!!!!

Reply
Sicilians creative in the kitchen May 28, 2013 - 12:12

Sage a little’ less but your throat is on fire…basins with a fever, ADA

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