Penne all’ arrabbiata is an authentic Italian spicy pasta recipe with tomatoes and garlic. Simple pasta with tomato, garlic, and hot pepper sauce. Penne is classically used for the original recipe of pasta penne all’ arrabbiata.
They are short pasta with tomato, garlic, and hot pepper sauce (chili) that gives them a more or less spicy touch. Sometimes sprinkle fresh green parsley on top or grated pecorino.
Arrabbiata sauce, or “sugo all ‘arrabbiata” in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried hot peppers cooked in olive oil.
The sauce comes from the Lazio region, and Arrabbiata means “angry” in Italian. The name of this sauce refers especially to the hot peppers in the recipe. Arrabbiata sauce is usually served with penne pasta.
The original pasta recipe is made without meat, but for an extra flavor, several pieces of bacon can be added over the pasta.
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- 1 pound of penne pasta
- 1/4 of olive oil
- 2 cloves of garlic
- 2/3 pounds of plum tomatoes or a box of drained 1 pound tomatoes
- 1 1/4 cups Pecorino Romano cheese or, 2/3 cup Parmigiano-Reggiano
- 5 to 6 fresh basil leaves
- 1/4 cup bacon
- Put a large pot of water to boil over high heat for the pasta. Meanwhile, cook the pasta in boiling salted water according to the instructions on the package. Drain and return to the pot.
- Heat the oil in a high pan and fry the diced bacon over medium heat until golden brown, then add the sliced garlic, chili flakes and stir for another minute.
- Add the chopped tomatoes over the bacon, stir and cook for 15-20 minutes, until the sauce decreases and thickens.
- Check the sauce seasoning and mix in the finely chopped basil.
- Pour the sauce over the pasta and toss to cover evenly. Serve the pasta with grated cheese on the side.