Take a trip to Rome without leaving your kitchen with this rustic, spicy Penne all’Arrabbiata recipe.
Made with fresh chilies, garlic, chopped parsley and tomato sugo, this classic Roman pasta is sure to satisfy your cravings for authentic Italian goodness. The fiery hot sauce is made with tomatoes, olive oil, garlic and red chilli peppers, earning its name “arrabbiata” which means angry. But don’t be scared off by the heat, simply adjust the amount of chilies used to your desired spice level.
With each and every bite, the flavors dance on your tastebuds, bringing joy instead of anger. This dish is quick and easy to prepare, taking less than 30 minutes, but the happiness it brings will last much longer. Don’t miss out on this go-to recipe when you crave a little spice in your life.
๐ฏ Follow this link to read and print the written recipe: https://www.vincenzosplate.com/penne-all-arrabbiata/
#arrabbiata #pasta #vincenzosplate
===============================================
๐บSUBSCRIBE TO MY YOUTUBE CHANNEL (ITโS FREEEEEE ๐ http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
๐ดHere is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
๐Share it with your FOODIE friends on FACEBOOK
๐Check out my website to get more recipes http://vincenzosplate.com/
๐Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
๐LIKE Vincenzoโs Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
๐ทFOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
๐ฏ To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
โLIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
๐ฌ #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you donโt need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
45 Comments
How does this differ from Amatriciana?
When I was younger, I put 6 small chillies (we call it chilli padi) in just my own portion of pasta arrabiatta. I survived ๐
I love Italian food, and in Portugal we use parsley on pretty much anything, but I can't stand it. It's just pure chlorophyll.
One of my favorite Pastaโฆ it cant be spicy enough ๐ ๐ Vincenzo you are the best. โค
I wanna make spaghetti for my fam but with this sauce.
Talk about Plot Twist ๐
6:34 sometimes when im working I'll have customers who just sound like this๐
Grandma: "You make food with love!"
Vincenzo: "You make love with food!"
I LOVE spice, but unfortunately my stomach doesnโt. I think Iโll make this without the chili peppers. I know it wonโt be โangryโ but the sauce looks very good!
Cosa dico?
Sono le 20, ho fame, facciamoci ste penne
I like to use a few Carolina Reaper's in my PENNE all'ARRABBIATA.
Love to watch you cook, true passion. This looks amazing definitely making this week. Thank you for these videos. You should have your own tv show, you are the real deal๐๐
Did you put enough pasta on your fork?๐ Great video as always. Is there a reason why you prefer to crush garlic?
Are the dried chiles as spicy as the fresh? ๐ค
Your assessment of the garlic is misguided. She poaches the garlic to remove the aggressive taste associated with fresh garlic and release the sugars within. This increases the sweetness. This is required for the tomatoes sheโs using because she has SAN MARZANO LIKE tomatoes. Theyโre probably from Napa, CA. That means they do not contain the proper sugar content. The poached garlic helps to mitigate that issue.
The fennel in the other hand is a god awful idea, and sheโs a RICH chef from the Hamptons cooking for rich New Yorkers in the summerโฆthe fact that sheโs not using fresh, high quality chilis is a travesty.
Dear Vincenzo, thanks for the wonderful recipe. But! I have to complain about the music. The Danube Waltz? You play that when you make a Viennese Schnitzel! Do you also drink a beer with that pasta?
That's not spicy ๐ Needs MOAR chilli, if not a habanero.
And my heretical version:
– 1/4 cup of dried chopped chillies, or more depending on heat.
– Olive oil and butter for cooking in
– tiny bit of salt.
Cook chillies briefly until oil just changes colour.
– Remove from heat, add pre-crush garlic (to taste) and add enough good paprika to create a sloppy paste and return to a low heat to very, very briefly cook off then add 1/4 of a cup of red wine to deglaze the pan. Then add a can of chopped tomatoes (Mutti works well) + a bit of water and leave to simmer for 10 minutes.
Start water boiling for the pasta, and once water's at the boil add 2 eggs to the tomato sauce to poach in it, and then do the pasta. Flip eggs over halfway through pasta cook time to ensure they're fully cooked and 2 minutes before the pasta timers goes off add basil, break up the eggs and stir to combine.
Once pasta is drained, add to the sauce pot, combine well and leave for 2 minutes for the pasta to soak up the sauce. Then plate and add cheese. Which for me is sadly colby, as the supermarkets no longer sell generic romano ๐
Makes enough for two, so I usually just cook 1 egg, remove half the sauce for the next day. Though have to top the sauce up with tomato paste, wine and paprika to get the full flavour back. Really need a medium sized jar for storing the sauce.
Created this way because I don't have the energy due to severe depression to deal with fresh garlic, so adding the paprika deals with the spitting from pre-crushed garlic (Countdown/Woolworths sell a very potent one in plastic jars) and wine helps prevent the paprika and garlic from sticking and burning. Plus the paprika helps when you're using cheap dried Indian chillies as they're a bit lacking on the flavour front and Mrs Rogers Paprika will actually melt into the sauce too. Plus it's glorious ๐
And the butter of course is pure comfort ๐
Vincenzo – HI – I love your recipes – GREAT !!!!
Also your reviews – beautiful !!!
I do have a question ….
Using peeled tomatoes, and crushing all of them ….
I cannot remember who it was (ยฟ maybe you ?), but someone said you should crush the peeled tomatoes by hand, so that you get rid of the watery interior, and the pips – as they are getting very bitter when boiling …. and the suggo will be more tomatoe-tasty…
Also for your recipe for sofrito – 100g onions, 100g celery, 100g carrots, 2500g crushed peeled tomatoes and 100g extra-virgin olive oil …
I saw another recipe asking for the same volumes of onions, celery, carrots and olive oil ….
Other nations also have sofrito, or sofritto, or mirepoix, or …. and they are adding other ingredients (spices, bay leaves, other vegetables) – did you try these recipes ?
Which recipe is your favourite ? (Except obviously the Italian recipe)
Thank you
I love chilli. Iโm absolutely making this pasta!
I even have the ingredients. As soon as Iโm healed up enough I have two wonderful recipes to make ๐
I use to be able to eat real hot food but seem to develop a lack of tolerance to extreme spicy foods. Personally i a heartbtoken about itvwhen i see an excellent pasta like this. I know the flavor and the intensity is from the peppeers my question is there a milder pepper you can use that not as quite as angry (spicy) i dont mind some heat but when it goes from spicy to hot and spicy my mouth say know even though my body says go for it you can die later. I use to like ghost peppers but not I just cant eat them anymore. Choula hot sauce and jalapeรฑo is a out as far as I can go maybe a step or two up but no more on the Scoville heat index. Any suggestions.
Just come back from a week in Rome. Beautiful city but Vincenzo why you never mention the litter problem ????
I love watching Vincenzo cook Pasta โค๏ธ
Looks yummy. Just needs the basil and dried chilli ๐for me
Italian cooking at its finest. What a simple recipe! When I've made this (up until now) I would include anchovies and capers – because, before I became a home cook and were buying sauces from the supermarket, they included both those ingredients. No longer! This is the recipe I'll be using for what is one of my favourite Italian pasta dishes.
Beautiful!
Today was a hot day, so a good day for spicy food! Of course, I have eaten all'Arrabbiata before, but I never made it myself. I really loved the juicy and chunky tomatoes as well as a decent amount of chilli and garlic. Here in Germany, companies put very little of these ingredients into store products. I totally could taste the difference. Premade is okay, but this is two classes better. Easy recipe, all easy to find and inexpensive ingredients, done quickly and 100% worth the effort!
Absolutely wonderful dish! I've always loved the angry sauce, but never knew how to make it. My wife and kids both loved this! I feel like the parsley is surprisingly important!
I'm also curious: are those a specific kind of chili pepper? I only have jalapenos (red and green), serrano, and habanero peppers at my local grocery store. I found jarred spicy Calabrian peppers and decided to use those instead. The only thing I did differently was try to mop up some of the excess oil from the jarred peppers (not sure if that's necessary or not). It turned out delicious!
Looks like a good fat gainer with all that oil ๐
Yesssss… More spicy please!
My Opinion You Can Using Chilli For Arrabiata Is Jalapeno Or Extremely Hot Chilli Is Ghost Pepper And Combine With A Lot Of Black Pepper
What pan are you using Vincenzo?
Gunna give this a crack on the weekend… However, I need meat, not a fan of pure vegie/pasta dishes, so, Vincenzo, what would you recommend adding? Don't say guanciale, can't get it where I live. I have speck that I figured I could crisp up and add? Mince I figured was a little plain? Thoughts? Cheers…
Dude I made this and topped it with toasted bread crumbs instead of pecorino, I was amazing and my family loved it โค๏ธ
i make my arrabbiata with red bell pepper, sweet point pepper, cayenne pepper and red chili pepper (yes i love spicy) and oh i put in a lot of basil besides the parsely because tomato sauce meens in (almost) every dish basil. oh and with a lot of my home made garlic purree
beautiful !!
Strauss! Very nice soothing music whilst making angry pasta ๐
Vicenzo which Single Gas Stove Burner are you using? thanks
If it burn on the way in. It will burn on the way out ๐ But the pasta look very good. Have to make it some time. Just less chili ๐
Could you make an osso bucco video?
Possibly my favourite dish so far , will be trying this asap . Ill make mine a touch more angry. To me this one is just a little upset ๐
Making this tonight! Probably the pasta I make most often. I use a lot of Thai chilis, so at the very end I hit the pasta with ~2 tablespoons of mascarpone. Makes the sauce richer and a little less angry ๐
I use some fresh cherry tomatoes and a small can of Italian tomatoes, and whole wheat penne, it's super healthy and delicious.
I love the technique of crushing the tomatoes while they have cooked for 5 mins. You can really see the sauce break out of the tomatoes. Thanks for the videos. As an Irishmen who LOVES Italian food, it helps!
Oh yeah, do NOT touch your PiPi after cooking this recipe. ๐ถ๐
Can I cook this sauce in aluminium pan? I just order an Aluminum Panetole, but I'm not sure why I did it. I seen this kind of pan in almost every authentic intalian recipe during the cooking process.
you really improved all my italian meals by a mile thanks
can you show us how to make carpaccio al manzo?