Traditional recipes

Spicy Roman Penne all’Arrabbiata

Spicy Roman Penne all’Arrabbiata


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Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 fresh red chile, finely chopped
  • 1 clove garlic, finely chopped
  • 240 Grams peeled canned tomatoes
  • Salt, to taste
  • 200 Grams ridged penne
  • 1 small bunch parsley, finely chopped
  • Pecorino cheese, grated

Directions

Gently crush the tomatoes in a small bowl to break them up.

Set a pan over a medium heat, and add the olive oil. Add the chopped garlic and chile, and sauté for a couple of minutes until the garlic becomes golden.

Add the tomatoes, stir together, and season with salt. Simmer the sauce until it has reduced slightly, about 15-20 minutes.

Meanwhile, cook the pasta in boiling salted water until al dente, according to the package cooking times.

Drain the pasta and add to the sauce. Stir well and let it cook in the sauce for 1 minute.

Remove from the heat and stir through the parsley.

Serve topped with grated pecorino cheese.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Rome recipe: Penne all'Arrabbiata

Using just tomatoes, garlic, parsley and, of course, red chili pepper, the simplicity and speed of the preparation makes it a popular recipe to prepare at home.

The heat of the sauce depends on personal taste and the spiciness of the chili used. It is best to start with one or two then taste towards the end of cooking and add more if needed it&rsquos always easier to add more heat than take it away.

The parsley will balance out the piquant, garlicky flavours so add a few stalks to the pan at the start, along with the garlic and chili, to bring extra fragrance and freshness to the finished dish.

While arrabbiata can be served with spaghetti, the traditional recipe calls for penne it&rsquos up to you whether you opt for the ridged penne rigate or the smooth (often underappreciated) penne lisce.

Penne all&rsquoArrabbiata recipe
(Serves 2)
200g penne (lisce or rigate)
400g tin of polpa di pomodoro
2 medium cloves garlic
Fresh red chili (at least one)
6 tbsp extra virgin olive oil
Bunch of fresh parsley
Salt

Peel and thinly slice the garlic, finely chop the chili and add both to a frying pan with the olive oil, a pinch of salt and a few parsley stalks.
Cook on a high flame for about 3 minutes then add the tomatoes, fill the tin halfway with water and pour this in too. Add a little more salt and continue to cook over a medium heat for 15
minutes, stirring occasionally.
In the meantime, cook the pasta in salted boiling water for the time indicated. A couple of minutes before the end of cooking time add some chopped parsley leaves to the sauce then drain the pasta, combine well with the sauce and serve.

Recipe by Kate Zagorski

Kate Zagorski has lived in Italy since 2000. Married to a food-obsessed Roman chef, she leads food tours and also works as a freelance food and travel writer. For more of her recipes see Wanted in Rome recipe page.


Watch the video: #VENERDIFUORISEDE MEZZE PENNE ALLARRABBIATA -CUCINANDOMELAGODO (May 2022).


Comments:

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  5. Mizragore

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