Penne all'Arrabbiata
By Groceree
Also known as Arrabbiata
A Roman sauce with three moving parts: whole dried chillies and crushed garlic put into a generous amount of olive oil, then tinned plum tomatoes cooked down hard until a rim of red oil separates at the edge of the pan. Arrabbiata means angry, and the heat is supposed to be noticeable rather than polite.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
penne rigate400 g
whole peeled plum tomatoes800 g
extra virgin olive oil6 tbsp
garlic4 cloves- dried red chillies2–3
flat-leaf parsley3 tbsp
salt
Instructions
- 01
Tip the into a bowl and squash them to a rough pulp with your hands, pulling out any hard white core. Broken up this way they collapse into sauce, where a blender only turns them pink and frothy.
- 02
Crush the cloves with the flat of a knife and peel them. Warm the in a wide pan over medium heat with the crushed and the whole . Give it about 2 minutes, until the hisses steadily and the smells hot and peppery, then move on before it takes any real colour.
- 03
Add the squashed all at once, standing back because they will spit, along with a good pinch of . Keep the pan at a brisk simmer for 20 minutes, stirring now and then and scraping the base.
- 04
It is ready when the sauce has darkened, holds its shape behind the spoon, and a rim of red separates around the edge of the pan. That split is the point: it is what carries the onto the pasta.
- 05
About 12 minutes before the sauce is ready, boil the in well salted water, draining it 1 minute before the packet says and keeping a mug of the water back.
- 06
Fish out the and the if you want the sauce calmer, or chop them and stir them back in if you do not. Add the to the pan and stir over medium heat for 1 minute, slackening it with a little of the cooking water until the sauce sits in the ridges rather than under them.
- 07
Finely chop the . Off the heat, stir the chopped through the pasta and serve. Romans put no cheese on this one.
Notes
- Dried chillies vary enormously in strength, so taste a scrap of the sauce once the tomatoes have been in for 10 minutes and add more then if it is meek. Whole chillies give a steady background warmth; splitting one open and shaking its seeds into the pan sharpens the dish considerably.
- Buy whole tinned tomatoes, not chopped. Chopped ones are firmed with calcium chloride and stay in stubborn little cubes however long the pan simmers.
- The sauce is worth doubling. It keeps 4 days in the fridge and freezes well; reheat it with a splash of water and boil the pasta fresh.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 12 g
- Carbs
- 78 g
- Fat
- 20 g
Estimated from the ingredients.
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