Penne all’Arrabbiata

Name: Penne all’Arrabbiata
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 1/4 cup extra virgin olive oil; 3 garlic cloves, cut into chunks or slices; 4 to 6 small dried chiles or hot red pepper flakes to taste; 2 pounds plum tomatoes, cored and roughly chopped, or one 28-ounce can plum tomatoes, drained and chopped; 1 pound penne, ziti, or other cut pasta; Chopped fresh parsley leaves for garnish; Freshly grated pecorino Romano cheese

December 14, 2011

A fast, classic pasta sauce popular not only in Rome but throughout central and southern Italy. Arrabbiata means “angry,” and this sauce should be not only spicy but also strong, with the taste of garlic that has been browned, not just colored—as well as a good dose of chile.

Recipe notes

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