Penne alla Arrabbiata

Penne alla Arrabbiata

Penne all'Arrabbiata is a classic Italian pasta dish known for its spicy and flavorful sauce.  This dish originates from the Lazio region of Italy, particularly Rome, and has become popular worldwide due to its simple yet bold flavors.

Ingredients

• 350g (12 oz) penne pasta
• 400g (14 oz) canned crushed tomatoes
• 3-4 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes 
• 1/4 cup extra-virgin olive oil
• Salt, to taste
• Fresh basil leaves, chopped
• Grated Pecorino Romano cheese 

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Reserve about 1 cup of pasta cooking water before draining.

2.While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for a minute or until the garlic becomes fragrant, but be careful not to let it brown.

3.Add the canned crushed tomatoes to the skillet. Stir and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. If the sauce is too thick, you can add a little pasta cooking water to achieve your desired consistency.

4.Season the sauce with salt to taste. Keep in mind that the red pepper flakes will also add some heat, so adjust the spice level according to your preference.

5.Once the pasta is cooked, drain it and add it to the skillet with the tomato sauce. Toss everything together to ensure the pasta is well coated in the sauce.

6.Serve the Penne alla Arrabbiata in individual plates. Garnish with freshly chopped basil leaves and, if desired, grated Pecorino Romano cheese.

Enjoy your delicious Penne alla Arrabbiata