Penne all’Arrabbiata

Name: Penne all’Arrabbiata (Penne with Angry (Chili-Hot) Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: salt; 6 basil leaves or 3 tbsp coarsely chopped flat-leaf parsley; 600 g (1¼ lb) tomatoes, peeled, deseeded and finely chopped (or the equivalent of polpa di pomodoro); 400 g (14 oz) penne rigate; 6 basil leaves or 3 tbsp coarsely chopped flat-leaf parsley; fresh or dried chilli, at your discretion and taste; fresh or dried chilli, at your discretion and taste; 1 garlic clove, coarsely chopped; 600 g (1¼ lb) tomatoes, peeled, deseeded and finely chopped (or the equivalent of polpa di pomodoro); 90 ml (3 fl oz) extra-virgin olive oil; 1 small onion, finely sliced

Penne with Angry (Chili-Hot) Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This sauce has gained worldwide popularity through the multitude of Italian restaurants and trattorias. It is also eaten in every region of Italy. Arrabbiata means angry, and the sauce is so-called because of the abundance of chilli it contains. Penne is the usual pasta for serving with it.

Ingredients

90 ml (3 fl oz) extra-virgin olive oil
1 small onion, finely sliced

Europe
Italy
Sauce
Mediterranean
Vegan

Method

Heat the oil in a pan, add the onion, chilli and garlic and fry for 1 minute. Stir in the tomatoes and cook, not too violently, for 6-8 minutes, then add the basil or parsley and some salt.

Cook the pasta in boiling salted water until al dente. Drain and mix with the sauce, allowing it to absorb the flavours for a minute. No Parmesan cheese here!