Pasta Arrabbiata

Firm penne coated in a vibrant red tomato sauce, heightened by chili and infused garlic. The pasta cooking water binds everything into a smooth texture that perfectly coats the pasta.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 623
• Protein: 20 g
• Carbs: 88 g
• Fat: 21 g

Ingredients

• 400 g Penne rigate
• 4 piece Round tomato ( peeled and crushed )
• 3 piece Garlic ( finely minced )
• 1 piece Hot chili pepper ( seeded and sliced )
• 4 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 400 g Tomato pulp

Instructions

1. Infusing aromatics

   In a sauté pan, heat the olive oil with the minced garlic and chopped chili. The garlic should brown very slightly without burning to avoid bitterness.

2. Cooking the sauce

   Add the crushed fresh tomatoes and the tomato pulp. Let reduce over medium heat until the sauce thickens and the oil slightly rises to the surface.

3. Cooking the penne

   Plunge the penne into a large amount of boiling salted water. Remove them two minutes before the end of the indicated time to keep a firm texture.

4. Binding

   Transfer the pasta directly into the sauce with a ladle of cooking water. Mix vigorously so the starch binds the sauce and coats each tube.

5. Finishing

   Off the heat, add the chopped flat-leaf parsley and grated parmesan. Mix one last time before serving hot.

Chef's tips

• Never rinse the pasta; the starch is the cement of your sauce.
• If the sauce reduces too much, loosen it with a bit more cooking water.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore creaminess.