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Penne all'arrabbiata
Created by: Howcan Team
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat 3 tbsp of olive oil over medium heat.
- Add 4 minced garlic cloves and 1/2 tsp of red pepper flakes to the skillet. Cook for 1-2 minutes until the garlic is fragrant and the red pepper flakes are sizzling.
- Pour in the can of crushed tomatoes and stir to combine. Let the sauce simmer for 10 minutes, stirring occasionally.
- Add the cooked penne pasta to the skillet and toss to coat it with the arrabbiata sauce. Cook for an additional 2-3 minutes to heat the pasta through.
- Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
- Serve the penne all'arrabbiata hot, topped with grated Parmesan cheese.
- Enjoy!
Penne all'arrabbiata is a classic Italian pasta dish known for its spicy and flavorful tomato sauce. The name "arrabbiata" translates to "angry" in Italian, reflecting the fiery kick of red chili peppers in the sauce. This dish originated in the Lazio region of Italy, particularly in Rome, where it has been a staple of traditional Roman cuisine for generations. The simplicity of the ingredients, including tomatoes, garlic, olive oil, and peperoncino, allows the bold flavors to shine. Renowned chefs like Gennaro Contaldo and Antonio Carluccio have popularized this dish, and it has become a favorite in Italian restaurants worldwide. For the best version of this dish, seek out a restaurant in Rome or try making it at home with high-quality ingredients. The key to a perfect penne all'arrabbiata lies in balancing the spiciness of the chili peppers with the sweetness of the tomatoes, and using al dente penne pasta to soak up the rich sauce. Buon appetito!
30 min
4
400 calories
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