Penne all’Arrabbiata
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons kosher salt
- 4tablespoons extra-virgin olive oil, plus 4 more tablespoons
- ½cup tomato paste
- 1tablespoon hot red-pepper flakes
- 1½cups chopped tomatoes, like Pomì
- 1pound penne
- Maldon or other flaky sea salt
- Freshly grated Parmigiano-Reggiano for serving
Nutritional analysis per serving (6 servings)
469 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Step 2
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
- Step 3
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving ¼ cup of the pasta water.
- Step 4
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Private Notes
Comments
I cooked it. I liked it.
Just curious, though, is there any recipe on here where someone hasn't weighed in to tell us that it's not authentic to (fill in the region and country), while further down down someone else tells us that this is exactly the way their great grandmother in (fill in the region and country) made it?
If it passes the smell and taste test, what's the difference? And this one surely does.
This is a typical dish of the Lazio region, therefore, the cheese of choice should be percorino. Garlic, parsley, fresh hot pepper and peeled whole tomatoes are also traditional ingredients. Use penne RIGATI, so the sauce can accumulate into the groves.
I'm not well versed in the specifics of the various regions of Italian cooking. These comments about various cheeses, pasta, etc. are fine for knowledge, but I originally made this with what I had on hand ... Which was canned tomatoes, paste, whole wheat penne, Parmesan and added pancetta. I used the Tbsp of pepper flakes. Served it with roasted broccoli. It was a wonderful evening meal. And most importantly, it tasted great even if it wasn't "authentic!" Thanks Mario!
Okay, here’s a real heresy: I used chili crisp instead of red pepper flakes and it worked just fine. The touch of garlic in the crisp was a bonus.
I thought this was great! Also I’m not huge into spice and I didn’t feel like this was too spicy.
Too spicy. Use a half tablespoon next time.
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