Penne all'Arrabbiata
'Angry pasta'. This quick and easy Italian staple packs a punch not to be messed with. A sauce of tomatoes and chilies is traditionally served with Penne pasta.
Servings 2 servings
Calories 568kcal
Ingredients
- 200 g Penne rigate
- 4 Tomatoes
- 150 g Passata
- 2 Garlic cloves
- 3 dried Chilies
- 1 Tbsp Sugar
- 1 bunch fresh Parsley
- 1 Tbsp Extra virgin Olive Oil
- Salt and Pepper to season
- Pecorino Romano to grate optional
Instructions
- Peel and deseed the tomatoes (see the video on how to do this)
- Once peeled and deseeded, chop tomatoes into rough cubes
- Finely slice the garlic. Deseed and slice the chilies. Finely chop the parsley.
- Add the olive oil to a hot pan. When the oil is hot, add the chili and garlic. Cook for a minute or until the garlic starts to change colour.
- Add the chopped tomatoes and cook for 1 minute, stirring well.
- Add the passata and sugar over medium heat and stir well.
- Season with salt and pepper to taste.
- Reduce the heat to low heat and let the sauce simmer for at least 8-10 minutes, which the pasta cooks.
- When the pasta is cooked al dente, combine it with the tomato sauce and parsley in a bowl and serve with freshly grated Pecorino Romano cheese.
Notes
If you are in a rush, you can substitute the fresh tomatoes with a tin of peeled tomatoes and cutting the amount of passata in half.