Penne Arrabbiata is a classic Italian dish that translates to "angry" penne, thanks to the fiery heat of the red chili peppers used in the sauce. It is a simple yet flavorful pasta dish originating from the Lazio region of Italy, particularly Rome. The sauce, made with tomatoes, garlic, and chili, embodies the perfect blend of heat and tang, making it a favorite for spice lovers. Best of all, it's incredibly easy to prepare, requiring only a handful of ingredients.
A Little History Behind Arrabbiata
Arrabbiata sauce is said to have originated in Rome, where locals enjoy bold, zesty flavors. The name "arrabbiata" reflects the spiciness of the dish, as the chili peppers give it a heat that can "make you angry" — in the most delightful way, of course! While traditionally simple, variations of the dish have emerged over the years, but the essence of the sauce remains unchanged: tomatoes, garlic, and chili.
Recipe: Classic Penne Arrabbiata
Here’s a straightforward recipe to make Penne Arrabbiata at home. You can adjust the spice level to suit your taste, but the beauty of this dish lies in its bold and fiery flavors.
Ingredients:
400g penne pasta
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1-2 red chili peppers (or 1 teaspoon red chili flakes), chopped
800g canned whole peeled tomatoes (or crushed tomatoes)
Salt, to taste
Freshly ground black pepper, to taste
A handful of fresh parsley, chopped (optional)
Grated Parmesan cheese, for serving (optional)
Instructions:
Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water and drain the rest. Set aside.
Prepare the Arrabbiata Sauce
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili peppers (or chili flakes), and sauté until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
Add the Tomatoes
Add the canned tomatoes to the skillet, crushing them with the back of a spoon if using whole peeled tomatoes. Stir well and season with salt and freshly ground black pepper. Let the sauce simmer for about 10-15 minutes, allowing it to thicken and the flavors to meld together.
Combine Pasta and Sauce
Add the drained penne pasta to the skillet, along with a splash of the reserved pasta water to loosen the sauce. Toss the pasta in the sauce until it’s well coated. Cook for another 1-2 minutes to let the pasta absorb the sauce.
Serve
Serve hot, garnished with fresh parsley if desired. You can also add some grated Parmesan cheese for extra flavor, although traditional Penne Arrabbiata is often served without cheese.
Tips for a Perfect Penne Arrabbiata:
Control the Heat: If you’re not a fan of too much spice, you can reduce the amount of chili or remove the seeds from the peppers, which are the hottest part. For extra heat, leave the seeds in or add more chili flakes.
Tomatoes: Using high-quality tomatoes, such as San Marzano tomatoes, can elevate the flavor of the dish. Fresh, ripe tomatoes can also be used in the summer months.
Texture: Be careful not to overcook the pasta. Penne should be cooked until "al dente," meaning firm to the bite. This texture is crucial to holding up against the robust sauce.
Pairing Suggestions
Penne Arrabbiata pairs beautifully with a simple green salad and a glass of red wine, such as a Chianti or Sangiovese, to balance out the spice. Garlic bread or bruschetta also makes for a wonderful side dish, adding some crunch to the meal.
Conclusion
Penne Arrabbiata is the perfect dish for anyone who loves a little spice in their life. Its simplicity and bold flavors make it a go-to recipe for busy weeknights or a casual dinner with friends. With just a few ingredients, you can create an authentic Italian pasta dish that’s sure to impress.
Enjoy your fiery, flavorful plate of Penne Arrabbiata!
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