Penne all'Arrabbiata: Rome's Classic Angry Pasta

 

The distinctive characteristics of Arrabbiata Sauce, or sugo all'arrabbiata, which translates into 'angry' in Italian, refers to the angry heat of this iconic chilli-spiked tomato sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. One of the simplest and most well-known pasta sauces known for its fiery kick and unique flavour, Penne all'Arrabbiata is best made using this ridged pasta because it's perfect for capturing every bit of this sensational sauce. Like any of the best recipes, the secret to the Italian cuisine lies in using only the very freshest and best quality ingredients. Rich, silky and absolutely addictive, this simple pasta deserves its reputation as one of the most unique, versatile and delicious contributions Lazio has made to Italys rich culinary tradition.

Penne Arrabbiata

Serves 4

1/4 cup olive oil
6 cloves garlic, sliced very thin 
3/4 tsp crushed red pepper flakes 
2 tbsp tomato paste
28 oz can San Marzano tomatoes 

1 tsp salt
1/4 tsp black pepper
1 tsp granulated sugar
16 oz box penne
Parmesan cheese, freshly grated for serving 

Fresh basil or parsley, for garnish, optional

In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika and salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red coloured sauce.

Add the tomatoes, sugar, black pepper, and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10-15 minutes.

In the meantime, cook the penne in salted water according to the package instructions until just “al dente”. Reserve pasta water in case you need to use it later. Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water.

Add the parmesan or pecorino romano cheese, and stir a few times until it melts. Serve warm with extra parmesan cheese and garnish with chopped basil or parsley leaves, if desired.