Published on

Penne all'Arrabbiata - Spicy Pasta from Lazio, Italy

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍝 About This Dish

Penne all'Arrabbiata, originating from the Lazio region of Italy, is a classic pasta dish known for its fiery and robust flavors. The name "Arrabbiata" translates to "angry" in Italian, reflecting the spiciness of the dish. This simple yet satisfying recipe has been a staple in Italian households for generations, offering a perfect balance of heat, tanginess, and richness.

🌿 Ingredients Overview

  • Penne rigate (ridged penne pasta)
  • Pomodoro fresco (fresh tomatoes)
  • Peperoncino (red chili flakes)
  • Aglio (garlic)
  • Olio extravergine di oliva (extra-virgin olive oil)
  • Prezzemolo (parsley)
  • Sale (salt)
  • Pepe nero (black pepper)

✨ What Makes It Special

Penne all'Arrabbiata is beloved for its versatility, allowing for personal touches and variations while staying true to its bold flavors. Some regional adaptations may include the addition of pancetta or anchovies for extra depth, but the core ingredients remain consistent.

📝 Ingredients

  • 350g penne rigate
  • 500g fresh tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon red chili flakes
  • 4 tablespoons extra-virgin olive oil
  • Fresh parsley, chopped
  • Salt and black pepper to taste

👨‍🍳 Preparation Method

  1. In a large pot, bring salted water to a boil and cook the penne according to package instructions until al dente.
  2. In a separate pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
  3. Add the red chili flakes to the pan and cook briefly to release their flavors.
  4. Stir in the diced fresh tomatoes and simmer for about 10-15 minutes until the sauce thickens slightly.
  5. Season the sauce with salt and black pepper to taste.
  6. Drain the cooked penne and add it to the pan with the Arrabbiata sauce.
  7. Toss the pasta until well coated, garnish with fresh parsley, and serve hot.

⏰ Timing Guide

  • Preparation: 10 minutes
  • Cooking: 20 minutes
  • Total: 30 minutes

🍷 Wine Pairing

For a traditional Italian pairing, serve Penne all'Arrabbiata with a medium-bodied red wine such as Chianti or a crisp white wine like Pinot Grigio. The acidity of the tomatoes and the heat from the chili flakes complement the wine, creating a harmonious dining experience.

💭 Chef's Notes

  • Adjust the level of spiciness by increasing or decreasing the amount of red chili flakes according to your preference.
  • For a richer sauce, you can add a splash of white wine or a tablespoon of tomato paste.
  • Fresh, ripe tomatoes are key to achieving the authentic flavor of this dish.

📦 Storage

Store any leftovers of Penne all'Arrabbiata in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water to revive the sauce's consistency.

Enjoy the bold flavors and comforting warmth of this classic Italian dish that embodies the spirit of Lazio's culinary heritage. Buon appetito!