Penne arrabbiata
Penne in a fiery tomato sauce built on garlic and dried chili warmed slowly in olive oil, finished with a handful of chopped parsley.
Method
- 1
Put the oil, garlic and chili in a large cold frying pan and set it over low heat.
- 2
Cook gently until the garlic is pale gold and the oil smells warm and spicy.
- 3
Tip in the tomatoes with their juice, crush them with the back of a spoon and add a good pinch of salt.
- 4
Simmer briskly, stirring now and then, until the sauce is thick and the oil begins to pool at the edges.
- 5
Meanwhile, bring a large pot of water to the boil and salt it well.
- 6
Cook the penne until just short of al dente, about 2 minutes less than the packet says.
- 7
Scoop out a mugful of the cooking water, then drain the pasta.
- 8
Add the penne to the sauce with a splash of the cooking water and toss over high heat until every tube is coated.
- 9
Taste for salt and heat, stir in most of the parsley and serve with the rest scattered on top.
Notes
- Arrabbiata means angry, a nod to the heat. Adjust the chili to taste, but the sauce should leave a clear warmth on the lips.
- It is usually served without cheese, though a little grated pecorino at the table is common.
Equipment
Large pot, Large frying pan, Wooden spoon, Colander