Penne all'Arrabbiata
Penne all'Arrabbiata: a very simple and quick Italian recipe. Ready in 30 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 fresh red chili finely chopped
- 1 clove garlic finely chopped
- 1 can 8.4 oz (240g) peeled canned tomatoes chopped or crushed with a fork
- salt to taste
- 7 oz.(200 g) ridged penne
- parsley finely chopped
- Pecorino cheese grated
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Follow your package cooking times.
- Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add garlic, chili peppers or chili pepper flakes, and heat until golden and fragrant, about 30 seconds.
- Add the tomatoes and stir to combine. Rinse the tomato can out with ¼ cup of water and add it to the sauce with a good pinch of salt.
- Simmer for 10/15 minutes, or until the sauce has reduced enough that it doesn't look watery anymore. Taste and adjust the seasoning to your taste.
- Drain the pasta and add to the sauce. Heat through for a minute, adding some of the cooking water if necessary.
- Remove from heat, sprinkle the penne all'arrabbiata with parsley and give it a quick stir.
- Serve with a generous amount of grated Pecorino cheese.
Nutrition
Serving: 242g | Calories: 461kcal | Carbohydrates: 60.4g | Protein: 14.5g | Fat: 18.3g | Saturated Fat: 3.3g | Cholesterol: 78mg | Sodium: 350mg | Fiber: 1.1g | Sugar: 3.1g
