Penne Arrabbiata

A smooth tomato sauce with a sharp spicy kick, where garlic golds in oil without ever browning. The pasta stays firm to the bite and catches the sauce in its ridges.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 590
• Protein: 18 g
• Carbs: 85 g
• Fat: 20 g

Ingredients

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

Instructions

1. Preparing the aromatic base

   In a sauté pan, heat the olive oil. Add the garlic, fresh chili, and crumbled dried peperoncino. Infuse over medium heat until the garlic is golden and the chili aroma is pungent.

2. Cooking the sauce

   Add the tomatoes. Coarsely crush with a spatula. Reduce over high heat until the sauce coats the spoon and the vegetation water has evaporated.

3. Cooking the pasta

   Plunge the penne into a large amount of boiling salted water. Remove them one minute before the end of the indicated time so they remain al dente.

4. Final binding

   Sauté the pasta directly in the sauce with a ladle of cooking water. Stir vigorously to create a glossy emulsion that clings to the pasta.

Chef's tips

• Do not burn the garlic; if it turns brown, the sauce will be bitter.
• Pasta water is the secret: it contains the starch that binds the sauce.

Storage

Keeps for 2 days in the fridge. Add a splash of water before reheating.