Pennette all’arrabbiata: chilli forever!

Who wants to be the first to try the incredible preparation of pennette all’arrabiata? Yes, this delicious and very simple meal is now available for you to taste directly in your lovely and sunny (we hope) kitchen!!!

First of all, it is important to understand the word meaning, to be on the safe side.  The dish is called “arrabbiata” (that is, “angry”) because of the use of chilli. When you approach this “angry” pasta, you can use as much chilli as you want!!!

This recipe comes from the central part of Italy,and now it is spread in every single taverna or restaurant in all the Peninsula! But the roots are in Rome and this dish belongs to the Capital cooking tradition.

Of course, in Italy many versions of pennette all’arrabiata flourished over the centuries: thanks to the different regional cooking traditions, you can also find a very distant food from the original “arrabbiata! Some recipes for example like the use of cream!

The best “arrabbiata”? It should not contain pork meat (usually bacon), widely used in another famous Roma’s dish, the “bucatini all’amatriciana”.

The arrabbiata in its simplest and tasty form includes garlic, lots of chilli, extravirgin oline oil and chopped tomatoes. The secret is to use only fresh top quality ingredients! Adding Parmesan or Pecorino Romano cheese has not to be done!

The ingredients: 500 g of pennette rigate pasta, 90 ml of extra virgin olive oil, 3 cloves of garlic, finely chopped), 3 whole dried red chilli, roughly chopped, and 400 g chopped tomatoes, a small handful of flat leaf parsley and salt for seasoning.

The preparation: chop the garlic and chilli. Heat the olive oil in a pan (medium heat) and put the garlic with the chilli to sauté for 3 minutes.

After the garlic turned gold, put the fresh chopped tomato. Stir for a few seconds, add the salt and stir again for few seconds. Cook on medium/low heat for about 20 minutes, until the sauce reduces.

In the while, the water is boiling for the pasta, and when the pennette are cooked “al dente”, drain it and add it into the pan. Stir for few seconds and sprinkle with chopped parsley.

Mmmmm….. tasty and hot!!!

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