Penne all’Arrabbiata

Name: Penne all’Arrabbiata
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; 1 pound penne, ziti, or other cut pasta; 1 pound penne, ziti, or other cut pasta; 2 pounds plum tomatoes, cored and roughly chopped, or one 28-ounce can plum tomatoes, drained and chopped; 2 pounds plum tomatoes, cored and roughly chopped, or one 28-ounce can plum tomatoes, drained and chopped; 4 to 6 small dried chiles or hot red pepper flakes to taste; 4 to 6 small dried chiles or hot red pepper flakes to taste; ¼ cup extra virgin olive oil; 3 garlic cloves, cut into chunks or slices; Chopped fresh parsley leaves for garnish; Freshly grated pecorino Romano cheese

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A fast, classic pasta sauce popular not only in Rome but throughout central and southern Italy. Arrabbiata means “angry,” and this sauce should be not only spicy but also strong, with the taste of garlic that has been browned, not just colored—as well as a good dose of chile.

Ingredients

Salt and black pepper to taste
¼ cup extra virgin olive oil
3 garlic cloves, cut into chunks or slices

Europe
Italy
Rome
Mediterranean
Vegetarian
Pasta

Method

Bring a large pot of water to a boil and add salt. Put the olive oil in a large skillet over medium-high heat and add the garlic and chiles. Cook, stirring occasionally, until the garlic is browned, 5 minutes or so. Turn off the heat and wait a couple of minutes.
If you want the dish very hot, leave some or all of the chiles in the skillet; otherwise, remove so