Penne all’Arrabbiata

Name: Penne all’Arrabbiata
Ingredients: 1 garlic clove; 1 dried hot red chile (such as chile de arbol); 1 (14.5 oz / 400 g) can whole peeled plum tomatoes; 1 small handful (about 1/4 cup / 4 g) flat-leaf Italian parsley; 1 (1 lb / 450 g) bag penne rigate (ridged; penne lisce, the smooth ones, don’t hold the sauce as well); 2 Tbsp (30 ml) olive oil; Salt to taste; Step 2 When the water is at a rolling boil, add the pasta and stir it a couple of times to keep any penne from sticking together.

roundglassliving.com

This is the dish that taught me to cook. I had it in Rome, and immediately set to reverse-engineer it in my home kitchen. I haven’t looked back since.

View Original

Share this recipe:

Ingredients

1 garlic clove
1 dried hot red chile (such as chile de arbol)
1 (14.5 oz / 400 g) can whole peeled plum tomatoes
1 small handful (about 1/4 cup / 4 g) flat-leaf Italian parsley
1 (1 lb / 450 g) bag penne rigate (ridged; penne lisce, the smooth ones, don’t hold the sauce as well)
2 Tbsp (30 ml) olive oil
Salt to taste
Step 2 When the water is at a rolling boil, add the pasta and stir it a couple of times to keep any penne from sticking together.