Penne Arrabbiata
Ingredients
- 400 gPenne rigate (dry)
- 800 gRound tomato (peeled and crushed)
- 3 pcGarlic (finely minced)
- 2 pcHot chili pepper (seeded and sliced)
- 4 tbspExtra virgin olive oil
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 50 gParmesan cheese (grated)
- 2 pcPeperoncini (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Add a splash of water before reheating.
