Penne arrabbiata is a famous Italian recipe, a spicy hot pasta dish, easy and quick to prepare. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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I’m Sonia and welcome to the Giallo Zafferano kitchen where we’ll be preparing Penne Arrabbiata: a very quick pasta dish, perfect for when you have unexpected guests drop by. Let’s see the ingredients we’ll need:
• 14 ounces (400 g) of penne — the ridged variety is best.
• 3 to 4 Tablespoons of chopped parsley
• 12 oz (350 g) of peeled tinned tomatoes
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 2 fresh chillies
• Half cup (100 g) of grated pecorino romano cheese
Let’s prepare our “Angry Penne”!
In this pan I’ve put the oil and added the chopped garlic and chillies. Let them sauté for about a minute and after add the tinned tomatoes. I’ve chopped these up, but you can also put them in the food processor. Leave the tomatoes to simmer and absorb the flavours of the chilli and garlic and when it’s reduced a bit we can immediately add the pasta because the sauce will finish in the time it takes to cook the pasta al dente.
The pasta is al dente. Now, drain the penne and in the meantime add the parsley to the sauce. Mix it together and then add the pasta. Now all you need to do is to mix it together and serve.
Here’s our lovely plate of penne arrabbiata. All that’s left is to sprinkle with a bit of leftover fresh parsley and the grated pecorino and we’re finished.
Buon appetito from Sonia and GialloZafferano!

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46 COMMENTS

  1. It'l taste like jarred tomatoes and pasta. Im not Italian but ill top this easily. I would use the sauce of sunday gravy or tomato sauce that has simmered longer than 5minutes and only with some lonely garlics and chili… You can make this sauce in a microwave and it would taste same than this one.

  2. made this recipe with additional lemon zest and addet spanish black olives at the start to the garlic and chilli. the olives give it a nice, sweet kick and is very good for the texture… plus it goes along sooo good with the fresh parsley 🙂

  3. Authentic Recipe*Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. “Arrabbiata” literally means “angry” in Italian, and the name of the sauce is due to the heat of the chili peppers.*

  4. This is proper Arrabbiata. (La vera arrabbiata). If I had to make a change just for the sake of it  I would  substitute smoked ricotta to pecorino.

  5. Per piacere, spiegate ai non Italiani che la pasta va "abboccata " in acqua già bollente altrimenti la fanno a bagnomaria !!

  6. Indians can get real italian mouthwatering taste from local source "Chef's Basket", with excellent packaged – ready to cook- economical hamper.

  7. Hi!, I would like to know if I can use chili powder instead of fresh chillies since I don’t find them where I live, and also how much should I use. Thank you, I love your channel and your amazing recipes.

  8. i already cook bruschetta caprese and i got good comments from my friends…who eat…the food…its very simple..yet so good…thanks…to yellowsaffron

  9. Don't put the tomatoes in a food processor or a blender, if you do that the sauce will taste bitter. Because the seeds blended give a bitter taste, just smash it with your hands.

  10. Can anybody tell me why they are arguing about the name !? I don't see any problem with the name ppl there is other languages beside english , english is not everything

  11. The recipe is PENNE all'arrabbiata. The MACCHERONI are used for other recipes, but if you want to use the Maccheroni or other types of pasta go for it.. it is just odd… I would not see the reason…

  12. No estamos en una competencia de quien sabe mas de recetas origuinales.. por dios, cada cual lo hace a su manera o gusto ;/ tambien hay que tener en cosideracion la cultura de donde es el chef.

  13. There are no meat drippings in this sauce, and little tomatoes. The oil and garlic constitute most of the pasta covering. The extra pretty common in these types of dishes. I do much the same when making a light marinara sauce. Something has to make the flavor. Take care.

  14. in my restaurant; tomato is not directly added ; we 1st make a sauce adding rosemary ; basil and oregano ; some onion and garlic in a big bowl and salute it after that adding tomato that grinded in a mixer ; rest of all like u said ; but this preparation looks more easy

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