Penne all'arrabbiata recipe from of 10-03-2012 [Updated on 11-05-2016]
Penne all'arrabbiata are a typical dish of Roman cuisine, a simple first course but with strong flavors. The term all'arrabbiata generally refers to all preparations that include tomato and very spicy, the name derives from the fact that due to the large amount of spiciness of the dish, there is a risk of becoming red at the first taste, just like when there it happens when we get angry;) For this preparation you need the penne rigate that best make the sauce tie. Well I think I have said everything, I leave you to the recipe hoping to have the approval of the Roman friends;)
How to make penne all'arrabbiata
In a pan, heat the oil and brown the sliced garlic and the chopped chilli pepper
Blanch, peel, remove seeds and cut the tomatoes into cubes, alternatively cut the peeled tomatoes into chunks.
Add them to the pan with the sauce, add salt and cook for 15 minutes.
Meanwhile, cook the penne in boiling salted water, drain and add it directly to the pan with the sauce.
Sauté the penne in the pan for a minute
Then serve the penne all'arrabbiata on the plates adding some fresh chopped parsley.