Penne all'arrabbiata - angry penne recipe - arrabbiata sauce
Recipe by Rosa Lanzillotti
1 pound (450 g) penne (or spaghetti if you prefer)
2/3 pound (300 g) peeled, seeded, and chopped plum tomatoes or a drained
1-pound can of tomatoes
1 finely chopped medium sized onion (optional)
2 minced cloves of garlic, or more, to taste (don't overdo it)
1/4 cup (60 ml) olive oil
1/2 teaspoon crushed red pepper, or more, to taste, OR 1-2 fresh hot peppers,
seeded stemmed, and shredded
5-6 basil leaves, shredded
Salt
1 1/4 cups grated pecorino Romano, or, if you find it too sharp, 2/3 cup each of
grated Parmigiano and pecorino, mixed
Prep. Time → 20 min
Cook Time → 20 min
1. Sauté the onion (if you are using it) and the garlic in half the oil, and when the mixture is lightly browned, add the tomatoes and the pepper. In the meantime, cook the pasta in salted water. Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, and serve the pasta with the cheese on the side.
2. Serve with a white wine from the Colli Albani, such as Fontana di Papa,
main courses August 29, 2013 20:59
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