Pasta Arrabbiata
Ingredients
- 400 gPenne rigate
- 4 pcRound tomato (peeled and crushed)
- 3 pcGarlic (finely minced)
- 1 pcHot chili pepper (seeded and sliced)
- 4 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 400 gTomato pulp
Method
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.
- 1
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
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
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
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
Off the heat, add the chopped flat-leaf parsley and grated parmesan. Mix one last time before serving hot.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore creaminess.
