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Penne all’arrabbiata. Those who know me, or for instance follow this blog, know that I’m a pasta person. That is a fact. I could eat pasta every day of my life. I like to think that I have an Italian guy living in my tummy or maybe in a past life I was an Italian girl. Truth to be told: I love pasta in every shape and color!With that said, today I’m going to share a recipe that is a staple in my kitchen: Penne all’arrabbiata, which literally means “angry penne” because this is a really spicy, hot dish.
The original recipe calls for penne so I choose these Barilla® Collezione penne among other things because they hold the sugo (sauce) so very well and have the quality of artisanal pasta.This Barilla® Collezione brand is a great way to elevate your pasta meal with an octet of artisan pasta shapes including bucatini, casarecce, orecchiette, rigatoni, spaghetti, two tortellini varieties, and of course: penne!
What does it make this collezione so special and a little bit more expensive? Well, Barilla® Collezione is made with non-GMO ingredients and it’s crafted using the classic, traditional Italian bronze plates that allow you to bring that homemade al dente texture to your pasta meals.
How to make Penne all’arrabbiata
Now, a few words about this tasty and spicy arrabbiata sauce. It brings memories of my hometown Caracas, in Venezuela. There, we used to have the best Italian food, thanks to the huge Italian community founded by those hard-working immigrants who came to this side of the world running away from the horrors of World War II.They settled down there, prospered and showed us why Italian food is the best food in the world.
I had penne all’arrabbiata for the first time at Da Guido, a non-pretentious Italian restaurant in Caracas, where my love affaire with Italian food started. That is the love I share with you here. The Penne all’arrabbiata recipe originated in Lazio, the central Italian region which capital is Rome. It seems like they didn’t use any cheese but I cannot help and instead of the much more popular Parmiggiano, I added some pecorino Romano, not only for the obvious reason, but also because I love its sharp, tangy flavor.
A little secret: I not only sprinkle fresh parley to the plated dish. I also infuse the extra virgin olive oil used to make the arrabbiata sauce with abundant parsley. I hope you like my recipe and since I know you’re going to love Barilla® Collezione as much as I do, here is a super special offer: spend $15 on any Collezione products between 09/06/18 and 11/26/18 and receive a $5 reward. Isn’t this cool?
- 1 box Barilla® Collezione Penne, cooked al dente
- 1/2 cup of the liquid in which the pasta was cooked
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 4 tablespoons fresh parsley, finely chopped
- 2 cups tomato sauce
- coarse sea salt
- Pecorino Romano, grated
- In a deep saucepan over over medium heat, heat the olive oil.
- Add the garlic, red pepper flakes and sauté for 2 minutes.
- Add 3 tablespoons of parsley and stir.
- Add the tomato sauce, season with salt, stir.
- Add half a cup of the pasta liquid, stir and cook for 5 minutes.
- Add the pasta to the pan and combine very well.
- Sprinkle with the rest of the parsley.
- Serve hot with pecorino Romano cheese.
I use to buy Barilla® Collezione at the pasta isle in my neighborhood’s Publix.
Thank you for sharing and saving this Penne all’arrabbiata recipe on Pinterest. Once you make it, don’t forget to share your pictures on your social media using the hashtag #enrilemoine.5