Penne all'Arrabbiata
By
Pierre Ley
@pierreley
1
The simplest way to Arrabiata, the devilish Southern style hot pasta. No need for anything else, just bet on the best olive oil, garlic, Pecorino cheese (Parmigiano is a wee bit weak for this) and chilies you can lay your hands on. The resulting mix is unique in its simplicity. My family loves it, and I serve it with a robust red to stand the impact of the heatwave and the quite impetuous flavors!
Ingredients
- 2 c
- penne pasta
- 1/2 lb
- tomatoes, canned
- 1 clove
- garlic
- 2
- chili peppers, small
- 2 Tbsp
- italian parsley, chopped
- 1/2 c
- pecorino, grated
- 5 Tbsp
- olive oil, extra virgin
Step-By-Step
1Chop garlic and chili peppers (leave seeds in for extra strength), add to large pan (you will need it to sautée your pasta later)with olive oil on low heat.
2When garlic and peppers start sizzling, add the tomatoes, turn heat up, season with salt and pepper. When it's got a good boil, turn heat down and leave to simmer whilst pasta is cooking.
3Cook your pasta in plenty of salted, boiling water, according to directions on the packet. Make sure it's "al dente", and try it before draining it (there's no shame in that)!
4Drain pasta, saving some of the cooking water, and pour into the pan with the tomatoes/garlic/chili. Add half the parsley. Sautée on a high heat for a couple of minutes, adding a ladle of the pasta's cooking water. This will help thicken the sauce and perfectly coat the penne, as it contains starch. Add half the Pecorino cheese. Mix well and turn heat off. Transfer to serving dish and garnish with the remaining parsley and Pecorino and, if you wish extra strength, more chopped chili. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.
