Without the chilli, its just another boring tomato pasta.
With the chilli, its something else!
Nagi Maehashi from RecipeTin Eats, on Penne allArrabbiata, as quoted in todaysrecipe video.
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But that is my articulate description of the greatness that is Penne allArrabbiata!
Simple made interesting with a good kick of chilli and healthy dose of garlic.
The Italians know a thing or two about making simple pastas great!
By way of background, Arrabbiata means angry in Italian.
So this pasta is said to be named as such in reference to its fiery nature!
Yes, this is a pasta that is meant to be spicy.
Its easy to adjust just make the sauce with less chilli to start with.
Taste it during the simmer time.
Add more if youre feeling bold!
Ingredients in Penne allArrabbiata
Arrabbiata sauce can be made with either fresh or dried chillies.
Also, two of my go-to Italian recipe sources both use fresh chillis.
Feel free to double up on either options!
Cayenne pepper The larger the chilli, the less spicy they are!
So cayenne peppers are not super spicy.
Feel brave?Use Birds Eye or Thai chillies instead!
They pack more spiciness than cayenne peppers.
Dried red chillis These have a warm earthiness that fresh chillis do not.
Sauteing with garlic brings out the toasty flavour as well as the spiciness.
Though really, it’s possible for you to make this with any short or long pasta.
For convenience, I use crushed tomatoes!
Sourness note: Not all canned tomatoes are created equal!
Economical brands tend to be more sour.
Take the edge off with 12 teaspoon of sugar.
Arrabiata sauce is meant to have a nice hit of garlic flavour.
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Parsley For optional garnish.
Dont shortcut it youll rob yourself of flavour!
Finely mincethe cayenne pepper with the seeds in.
Heat the oil over medium heat, then stir the garlic for just 10 seconds.
Add cayenne and chilli flakes, then cook for 1 minute, or until garlic is light golden.
Simmer Add tomato, salt and pepper.
Rinse out the tomato cans with a bit of water and add that in too.
Then simmer the sauce gently for 15 minutes until it thickens.
Then drain the pasta.
Toss Add the pasta into the sauce along with 1/2 cup of the pasta cooking water.
Use extra pasta cooking water if needed, to loosen.
Divide between bowls and serve immediately with parmesan and parsley, if using.
Oh the possibilities!
Ive kept todays recipe traditional with no add-ins, delicious as is.
But this recipe is an excellent blank canvas for add-ins of choice.
Think cooked shredded chicken, ham bits, olives (puttanesca-ish!
), artichokes, sun dried tomatoes, other leftover cooked vegetables (or saute from raw).
Drop in some raw prawns/shrimp for the last few minutes cook time or some pieces of fish.
Nagi
Watch how to make it
Made Arrabbiata Sauce and got a free facial!
But no spicy pasta for Dozer!
Can you imagine the mess Id have to deal with.
