Penne all’Arrabbiata
10M
30M
- Makes 4 servings
- 12 oz (340g) penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Pecorino Romano cheese
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
- Add the crushed tomatoes to the skillet, along with salt and black pepper to taste. Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Add the cooked penne to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
- Stir in the chopped parsley and half of the Pecorino Romano cheese, mixing well.
- Serve the Penne all’Arrabbiata hot, garnished with the remaining Pecorino Romano cheese.
Penne all’Arrabbiata: A Spicy Italian Classic
History
Penne all’Arrabbiata, a beloved dish in Italian cuisine, has a history that traces back to the central regions of Italy, particularly Rome. The name “Arrabbiata” translates to “angry” in Italian, a nod to the fiery nature of the dish, which is derived from the use of red chili peppers. While the exact origins of Penne all’Arrabbiata are somewhat elusive, it is believed to have emerged in the mid-20th century as a simple yet flavorful meal that could be prepared quickly. The dish’s popularity has grown over the years, becoming a staple in Italian households and restaurants worldwide, appreciated for its bold flavors and ease of preparation.
Taste Profile
The taste profile of Penne all’Arrabbiata is characterized by its spicy and robust flavors. The star of the dish is the tomato-based sauce, which is infused with the heat of red chili peppers. This fiery element is balanced by the sweetness of tomatoes and the aromatic notes of garlic and sometimes onions. The sauce clings to the penne pasta, ensuring that each bite is packed with flavor. The dish may also include a hint of herbs like parsley or basil, adding a fresh dimension to the overall taste. The result is a harmonious blend of heat, acidity, and savory undertones that make Penne all’Arrabbiata a truly satisfying meal.
Cultural Significance
Within Italian cuisine, Penne all’Arrabbiata holds a special place as a dish that embodies the simplicity and boldness of Italian cooking. It is a testament to the Italian philosophy of using fresh, high-quality ingredients to create dishes that are both flavorful and straightforward. The use of chili peppers in the sauce reflects the influence of Southern Italian cuisine, where spicy flavors are more prevalent. Penne all’Arrabbiata is often enjoyed as a comforting home-cooked meal, but it is also a popular choice in trattorias and restaurants across Italy. Its cultural significance extends beyond Italy, as it has become a beloved dish in Italian restaurants worldwide, introducing diners to the spicy side of Italian cuisine.
