Penne all’Arrabiata

Penne all'Arrabiata
Recipe type: Pasta
Cuisine: Italian
Serves: 4-5
Prep time:
Cook time:
Total time:
This is a very traditional Italian pasta. It's as simple as it gets but remarkably tasty. I like to serve this with beef or chicken cutlets or even just a salad.
  • 2 cloves garlic (good size)
  • 2 tablespoons olive oil
  • Red pepper flakes (to taste)
  • 1 28oz can/jar tomato puree
  • 1 lb of penne pasta (if we can find 'lisce' meaning without lines, it's better)
  • ¼ C chopped parsley
  • grated parmesan (to taste)
  1. Penne al’Arrabbiata
  2. Sauté chopped garlic in olive oil (add red pepper flakes to taste)
  3. Add tomato puree (in glass jars – looks fresh, moves when you shake it, but not completely blended); allow to cook for about 20 min.
  4. Add salt to taste
  5. In the meantime, cook penne in well-salted water; drain when al dente
  6. Toss pasta with sauce and chopped fresh parsley and parmesan



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