Penne all’Arribbiata (Angry Pasta) is one of the quickest and simplest dishes out there. Whether you are in a hurry and use tinned tomatoes or fresh ones, you can make this dish in the time that it takes to boil pasta. Penne all’Arribbiata carries a little punch and you can regulate the heat by the amount of chili that you add. Pasta all’arribbiata is a perfect dish when you have vegetarian or vegan guests as the addition of cheese at the end is entirely optional and it is a vegan dish without it.
Ingredients (for 2 people):
● 4 fresh tomatoes (peeled and deseeded)
● 2-3 dried chilies (deseeded and sliced)
● 2 garlic cloves (finely sliced)
● A generous bunch of fresh parsley (finely chopped)
● 150 ml passata
● 200 g of Penne pasta
● 1 tsp of sugar
● Salt and pepper
● 1 Tbsp of extra virgin olive oil
● Pecorino Romano to taste (optional)
▸ Add your olive oil to a hot pan. When it’s hot, add the chili and garlic.
▸ Fry for 1 to 2 minutes or until the garlic starts to brown.
▸ Add the tomato sauce, stir well and fry for 2 minutes.
▸ Add the passata, sugar, and season with salt and pepper.
▸ Turn down the heat to low heat and continue to cook the tomato sauce.
▸ While the sauce is cooking, make the pasta according to its instructions.
▸ When the pasta is cooked al dente, add it to the sauce using a slotted spoon or a spider.
▸ Add the chopped parsley, stir well, and serve immediately.
▸ Grate a little Pecorino Romano cheese over the top and enjoy!
Buon appetito 👨🍳
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