Penne arrabbiata has always held a very special place in my heart. Not only is it my all-time favorite pasta dish, but it is also the first one that I ever truly learned how to make. In fact, I’m a little dumbfounded as to why it has taken me so long to make a post on this recipe. But hey, as the old saying goes it’s always better late than never. Right?
So what exactly is penne arrabbiata? Well for starters, it uses penne pasta, which if you don’t know what that is then may I suggest you get off your couch and enjoy the world a little bit. But the penne isn’t what makes this dish so special. No, all the credit has to go to the wonderful arrabbiata sauce. It’s a sauce that originated in the area around Rome and literally translates as “angry” in Italian.
Why is it called angry sauce you ask? Well that all has to do with the copious amounts of spicy chili peppers that are added to it. And while that is the defining characteristic of the sauce, it isn’t just tomatoes and chili flakes. It also has a good helping of garlic, some fresh herbs such as parsley, and a bit of cheese to help round it out. What you end up with is a sauce that is light, fresh, spicy, and brimming with the flavors of Italy. So if this is all sounding pretty good to you then join me as we make today penne arrabbiata!
Tips, Tricks, & Suggestions
- What cheese to use? Traditionally you would use pecorino romano, however, I often sub that out with parmesan. Either cheese works great in this recipe so I’ll leave that decision up to you. Also if you are Lacto intolerant then feel free to omit the cheese altogether, you will still have a great tasting sauce.
- Arrabbiata sauce is meant to be spicy, however, how spicy you make this sauce is all dependent on what you prefer. That’s why I haven’t listed any amounts for the crushed red peppers. Just use your best judgment, and er on the side of adding less crushed red peppers when making the sauce. You can always add more later.
- The traditional arrabbiata sauce uses fresh parsley. However, I’m not Italian, nor do I live in Italy which is why I tend to use basil. What you decide is entirely up to you
- One of the keys to making a good pasta dish is to let the pasta finish cooking in the sauce. That is why I recommend cooking the penne slightly under what you prefer. For example, if you like your pasta al dente, and the package says al dente takes 11 minutes, then cook the pasta for 9 or 10 minutes.
- I love serving this pasta with a small salad using our balsamic vinegarette.
Penne Aribiata Recipe
Prep time: 2 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
1 Lb of penne pasta
28 oz. Can of crushed tomatoes
1 Cup of chicken stock
4 Cloves of garlic, peeled and cut into slivers
A couple of pinches of crush red pepper
6 Tablespoons of extra virgin olive oil
½ Cup of pecorino romano or parmesan cheese
Fresh basil, or parsley
Instructions
- Fill up a large pot of water and place it over high heat. Once the water has come to a boil toss in the penne pasta.
- Make the sauce: Quickly add the 6 tablespoons of olive oil to a large saucepan and place it over high heat. Once the pan has become hot (about a minute) toss in the slivers of garlic and crushed red peppers.
Stir these ingredients in the olive oil for a minute or two, making sure that they don’t burn. Then toss in the crushed tomatoes and chicken stock, stirring everything together.
Turn down the heat and let the sauce simmer while the penne finishes cooking.
- Add the penne to the sauce: just before the penne has become al dente strain it through a colander and add it to the sauce.
Then turn up the heat and let it finish cooking in the sauce for 3 minutes. You will know this is done when the sauce has coated all pieces of the pasta, and the penne is as soft as you prefer.
- Finnish the dish: Turn the heat off and toss in the parmesan and fresh herbs if using.
Then slowly stir everything until the cheese is completely melted and incorporated in the sauce.
- Dish out the penne arrabbiata immediately and enjoy!
Penne Aribiata Recipe
Ingredients
- 1 Lb of penne pasta
- 28 oz. Can of crushed tomatoes
- 1 Cup of chicken stock
- 4 Cloves of garlic peeled and cut into slivers
- A couple of pinches of crush red pepper
- 6 Tablespoons of extra virgin olive oil
- ½ Cup of pecorino romano or parmesan cheese
- Fresh basil or parsley
Instructions
- Fill up a large pot of water and place it over high heat. Once the water has come to a boil toss in the penne pasta.
- Make the sauce: Quickly add the 6 tablespoons of olive oil to a large saucepan and place it over high heat. Once the pan has become hot toss in the slivers of garlic and crushed red peppers. Stir these ingredients in the olive oil for a minute or two, making sure that they don’t burn. Then toss in the crushed tomatoes and chicken stock, stirring everything together. Turn down the heat and let the sauce simmer while the penne finishes cooking.
- Add the penne to the sauce: just before the penne has become al dente strain it through a colander and add it to the sauce. Then turn up the heat and let it finish cooking in the sauce for 3 minutes. You will know this is done when the sauce has coated all pieces of the pasta, and the penne is as soft as you prefer.
- Finnish the dish: Turn the heat off and toss in the parmesan and fresh herbs if using. Then slowly stir everything until the cheese is completely melted and incorporated in the sauce.
- Dish out the penne arrabbiata immediately and enjoy!
Inspiration from other blogs
From Laura in the Kitchen
From Salt and Lavender
