Penne all'Arrabbiata
Spice up your pasta night with penne all'Arrabbiata—a fiery blend of tomatoes, garlic, and chili!
Ingredients
- 500 g penne
- 800 g chopped tomatoes
- 3 garlic cloves
- 2 red chillies
- 1 bunch parsley
- 4 tbsp olive oil
- 2 tsp salt
- 1 pinch sugar
- 1 dl pasta water
How to make it
- Finely chop the garlic, slice the red chillies, and chop the parsley leaves and tender stems.
- Bring a large pot of water to a rolling boil, salt it well, and cook the penne until al dente; scoop out 1 dl pasta water before draining.
- Warm the olive oil in a wide pan over medium heat, add the garlic and chillies, and let them sizzle for about 1 minute without browning.
- Add the chopped tomatoes, salt, sugar, and the reserved pasta water, then simmer for 12 to 15 minutes until the sauce looks thick and rounded.
- Stir in most of the parsley and let the sauce become glossy and speckled green.
- Add the drained penne to the pan and toss hard over low heat until every tube is coated and the sauce clings to the pasta.
- Serve in shallow bowls with the remaining parsley scattered on top and the red sauce gathered around the penne.
