I partnered with Barilla to make this Penne all’arrabbiata recipe. Thanks for reading and supporting the brands that make Savoir Faire possible.
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, also known as penne arrabbiata, which literally means “angry penne” because this is a really spicy, hot dish.
Why buy Artisanal Pasta
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.
About the arrabbiata sauce recipe
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.
This was possible 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. This was a non-pretentious Italian restaurant in Caracas, where my love affair with Italian food started.
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.
How to Cook Perfect Penne all’arrabbiata
The arrabbiata sauce making is the easiest process ever. You sauté garlic and red pepper flakes in olive oil. Then, infuse the oil with fresh parsley. This means you not only sprinkle fresh parley to the plated dish but add it to flavor to the sugo, too.
The rest is adding the tomato sauce and some of the water in which the pasta is cooked al dente. Finally, you add the cooked penne to the sauce, stir and serve with more parley… and grated pecorino cheese!
Penne all’arrabbiata Recipe
To make this recipe you’ll need some utensils and ingredients you can easily find online through my Amazon Affiliate Program, including:
- Pasta pot
- Pairing knife
- Wooden Cutting Board
- Deep skillet
- Wooden Spoon
- Olive Oil
- Red pepper flakes
- Canned tomatoes
- Coarse sea salt
- Penne pasta
- 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.
Hungry for more delicious pasta dishes? Check this out:
- Pasta aglio e olio
- Pasta all’amatriciana
- Pasta alla carbonara
- Pasta alla puttanesca
- Pasta with salsa di noci