Penne all'arrabbiata
Penne all'arrabbiata hails from the Lazio region of Italy, most notably Rome. Penne is tossed with a simple tomato and chilli sauce and topped with gratings of pecorino.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Stove
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Can opener
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, finely sliced
- 1-2 tsp dried chilli flakes, depending on taste
- 400g tin chopped tomatoes (san marzano are the best if you can get them)
- 200g dried penne pasta
- 2 tbsp finely chopped parsley
- Finely grated pecorino romano (or vegetarian equivalent) to serve (optional)
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