Ingredients
500g Penne pasta
Extra virgin olive oil
5 cloves garlic, finely chopped
500g tomato passata
3 tbsp Tomato puree
1 tbsp Peperoncino red chilli flakes
Fresh basil, chopped, plus more for garnish
Parmigiano Reggiano
Salt & Pepper
PREPARATION
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Cook with Ease
This, PENNE ALL'ARRABBIATA is one of most late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick
This is a classic dish from Lazio, the region around Rome, of pasta with a spicy tomato sauce. “Arrabbiata” means angry, referring to the spiciness of the sauce. Like all Italian classics, it is a simple dish with a limited number of ingredients, but a lot of flavor. It doesn’t take more time to prepare this than it takes to boil the pasta.
Chile peppers are called pepperoncini in Italian, which literally means “small peppers”. Peperoni are bell peppers. When not specified otherwise, a peperoncino in Italian cooking means a dried small red chile pepper. The seeds are often removed because you don’t want seeds in the sauce, not because that reduces the heat (because it doesn’t — the heat is in the filaments that hold the seeds). Since this dish is from Lazio, the proper cheese to serve over this is pecorino romano, the sheep’s cheese of the region, rather than parmigiano reggiano.
#CHILE PEPPER, #COOKING, #FOOD, #ITALIAN FOOD, #LAZIO,#PASTA, #PECORINO, #RECIPES, #ROSÉ, #WINE PAIRING
Wine pairing
This pairs well with an Italian rosé from sangiovese and/or montepulciano grapes. The tomato sauce goes well with reds with good acidity, but the spiciness of the peperoncino works better with rosé rather than a tannic red.
Get Inspired Passionate Penne all’Arrabbiata
The penne all'arrabbiata, which means the "angry pasta," is a very traditional ... but to make my penne really raving mad I use spicy dried pepperoncini.