“Arrabbiata” means “Angry” in Italian. This dish is spicy with chilies (peperoncino). It’s such a perfect name, you can either burn for being angry or having chilies in your mouth. In both cases, turns our faces to red.
The pasta all’arrabbiata is ready in ⏳10 minutes and the type of pasta used for this is “penne” but that’s totally up to you. Better be short shaped pasta to get more sauce with every bite
Ingredients | 2 servings
- 300g/10oz peeled crushed tomatoes
- 250g/8.8oz penne pasta
- 1 clove of Garlic
- 1/2 tsp of Chilly (or 1tsp if you like it spicier)
- Extravirgin Olive Oil
- Ground Parmesan Cheese
Preparation
– Sauté the chopped garlic & chilly together in olive oil
– Add salt, and tomatoes
– Mix them on medium heat and after 10 minutes of cooking, the sauce is ready
Meanwhile, make the pasta.
– Add pasta to salted boiling water, following the instruction on the package remove them 3 minutes prior to the suggested cooking time and add them to the sauce.
– Finish the cooking of the pasta in the pot.
– Taste the salt before serving, turn off the heat and add parmesan cheese.
– Stir lively so it will melt in the sauce and makes the dish more creamy. In case the pasta is too dry add a bit of pasta water.
Serve the pasta all’arrabbiata with a bit of parmesan cheese on top and chopped fresh parsley
Notes
- The spiciness of pasta depends on the type of chilly you are using. In Italy, the chilies of the Calabria region are very famous. They have so many varieties from very hot to mild chilies.
Buon appetito. ☺️
