Arrabiata means “angry” in Italian. Penne Arrabiata is penne pasta, cooked al-dente, and tossed in a spiced up marinara sauce. One of the more simpler recipes to cook, this gives you pasta in a tangy and spicy tomato sauce, flavoured with sauteed garlic and onion and the Italian herbs like basil and oregano and made spicy by the addition of red chilli flakes. If you can beat the heat, take it up a notch and add more red chilli flakes!
Details
4 Servings
10 Minutes
20 Minutes
680 / Portion
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Ingredients
Penne Pasta 400 gms
Tomato Sauce 300 gms ( See Tomato Sauce for Pasta recipe in this section)
Garlic chopped 20 gms
Onions chopped 800 gms
Red Chilli Flakes 10 gms
Basil Leaves 20 gms
Extra Virgin Olive Oil 20 ml
Salt to taste
Black Pepper crushed to taste
Directions
- Fill a large vessel with water and let it boil. Add salt.
- Boil the penne pasta. The pasta should be tender but still firm to the bite. The stage is called ‘al dente’ in Italian. Drain and keep the pasta and water aside. Let it cool for some time.
- Heat olive oil, add chopped garlic, saute and add chopped onions. Cook till translucent.
- Add basil leaves, red chilli flakes, salt and black pepper. Add the tomato sauce and saute. Simmer for 10-15 minutes. Check the seasoning.
- Toss the penne pasta and add half of the parmesan cheese in the sauce. Add a little pasta water if the sauce becomes thick.
- To serve, garnish with grated parmesan and chopped parsley. Drizzle a dash of extra virgin olive oil. Serve with crispy garlic bread.
Chef’s Twist :-
Add chicken/shrimp/ground beef/ground pork/sausages or grilled veggies for a wholesome meal.
Use a can of canned San Marzano tomatoes.