Penne Arrabbiata Pasta

Introduction

Penne Arrabbiata pasta is an iconic shape in Italian cuisine, known for its tube-like structure and diagonal cuts at both ends, resembling a quill or pen, hence its name. This type of pasta is a favorite in many households due to its ability to hold onto sauces, making each bite rich and flavorful. Penne pasta is incredibly versatile, pairing well with a wide range of sauces, from robust tomato-based ones to creamy and cheesy varieties. In this detailed guide, we’ll explore a classic Penne Arrabbiata recipe, known for its spicy tomato sauce, and provide tips for perfecting your dish.

Ingredients of Penne Arrabbiata Pasta:

To prepare a delicious Penne Arrabbiata Pasta, you’ll need the following ingredients:

For the Pasta:

300 grams of penne pasta
3 liters of water
2 tablespoons of salt
1 tablespoon of olive oil

For the Arrabbiata Sauce:

3 tablespoons of extra virgin olive oil
1 medium onion, finely chopped
4 cloves of garlic, thinly sliced
1-2 red chili peppers, finely chopped (adjust to taste)
1 can (400 grams) of whole peeled tomatoes, crushed by hand
2 tablespoons of tomato paste
1 teaspoon of sugar (optional, to balance acidity)
1/2 teaspoon of dried oregano
1/2 teaspoon of dried basil
Salt and freshly ground black pepper to taste
Freshly chopped parsley (for garnish)
Grated Pecorino Romano cheese (optional)

Instructions:

Preparing the Pasta:

Boil Water: Start by bringing 3 liters of water to a vigorous boil in a large pot.

Season the Water: Add 2 tablespoons of salt to the boiling water. This not only flavors the pasta but also helps to prevent it from becoming bland.

Cook the Penne: Add the penne pasta to the boiling water. Stir immediately to prevent sticking. Cook the pasta according to the package instructions, usually about 10-11 minutes, until it reaches an al dente texture.

Drain the Pasta: Once the pasta is cooked, drain it in a colander. Reserve about a cup of the pasta cooking water in case you need to adjust the sauce consistency later.

Set Aside: Set the drained pasta aside, keeping it warm while you prepare the sauce.

Making the Arrabbiata Sauce:

Heat Olive Oil: In a large skillet or saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat. The extra virgin olive oil adds a depth of flavor to the sauce that is key to its authenticity.

Sauté Aromatics: Add the finely chopped onions to the skillet. Cook them gently until they become translucent, about 5-7 minutes. This slow cooking process ensures the onions develop a sweet flavor without browning. Add the thinly sliced garlic and chopped red chili peppers. Sauté for another 2-3 minutes until the garlic is fragrant and the chilies have softened.

Add Tomatoes: Add the hand-crushed peeled tomatoes to the skillet. Crushed by hand, the tomatoes will retain some texture, giving the sauce a rustic feel. Stir in the tomato paste, which deepens the flavor and color of the sauce.

Season the Sauce: Add the dried oregano, dried basil, and a pinch of sugar if the tomatoes are too acidic. Season with salt and freshly ground black pepper to taste. Allow the sauce to simmer gently for about 15-20 minutes, stirring occasionally. As the sauce simmers, it will thicken and the flavors will meld together beautifully.

Adjust Consistency: If the sauce becomes too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.

Combining Pasta and Sauce:

Mix Together: Add the cooked penne pasta directly to the skillet with the sauce. Toss the pasta thoroughly, ensuring every piece is coated with the rich, spicy sauce. The ridges on the penne help trap the sauce, making every bite delicious.

Garnish: Turn off the heat and garnish with freshly chopped parsley and grated Pecorino Romano cheese if desired. Pecorino Romano adds a sharp, salty flavor that complements the spicy sauce.

Serving:

Plate: Serve the Penne Arrabbiata immediately while it’s hot. For an extra touch of authenticity, you can drizzle a little extra virgin olive oil over the top before serving.

Accompaniments: This dish pairs wonderfully with a fresh green salad, crusty Italian bread, or garlic bread. A glass of red wine, such as Chianti, also complements the dish beautifully.

Tips for Penne Arrabbiata Pasta:

Control the Spice: Adjust the number of red chili peppers based on your heat tolerance. You can also remove the seeds from the chilies to reduce the spiciness.
Fresh Herbs: While dried herbs are convenient, using fresh basil and oregano can elevate the dish, adding a burst of freshness.
Pasta Water: Always reserve some pasta cooking water. The starchy water helps to thicken the sauce and ensures it clings to the pasta.
Cheese Options: If Pecorino Romano is too strong, you can use Parmesan cheese, which has a milder flavor.

Conclusion:

Penne Arrabbiata Pasta is a bold and flavorful dish that’s perfect for those who enjoy a bit of heat in their meals. The combination of spicy red chilies, aromatic garlic, and rich tomato sauce creates a dish that’s both comforting and exciting. With the tips and detailed steps provided, you can easily recreate this classic Italian dish at home. Enjoy this hearty and satisfying meal with your loved ones, and savor the flavors of Italy in every bite. Buon appetito!

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