Penne Arrabbiata (Authentic Italian Spicy Pasta Recipe)
An authentic Italian spicy pasta recipe made in under 20 minutes.
Equipment
- 1 immersion blender (optional)
Ingredients
- 1 lb penne pasta (good quality, Italian made pasta)
- 5 Tbsp extra virgin olive oil (like Lucini)
- 4 cloves fresh garlic
- 1 fresh cayenne pepper (remove the seeds if you think it will be too spicy for you or use dried flakes, add another for more heat)
- 1 Tbsp fresh Italian parsley chopped, or dried
- 24 oz tomatoes (can of Pomodoro San Marzano dell'Agro Sarnese-Nocerino)
- 3 leaves fresh basil
- 2 tsp Kosher salt more or less to taste, but this is for the sauce, you'll need lots more to salt the pasta water
Instructions
- Boil a big pot of salted water and start cooking your penne (use a good quality pasta like Rustichella d'Abruzzo, not Barilla if it's made in the US).
- Don't forget to keep stirring it whilst making the sauce.
- In a large sautè pan, heat the oil over medium heat then add the garlic, cayenne pepper and chopped parsley.
- Purée the San Marzano dell'Agro Sarnese-Nocerino DOP for a smooth sauce (I use an immersion blender right in the can-just don't lift it up while processing).
- When the garlic starts to turn a golden color, turn up the heat and add the tomatoes (have a lid ready) and continue to cook over high heat, removing the lid once the sauce is simmering.
- Don't simmer the sauce too slowly though as it needs to cook quickly; adjust the heat as needed. Add salt.
- Stir often and taste, adding more salt if necessary. Once the sauce is cooked, thickened and tastes good (you'll be shocked at just how good it tastes), remove from the heat and add fresh basil leaves.
- Add the Pasta to the Sauce.When the pasta is al dente (still a little hard in the middle, but not crunchy), turn off the heat. There are two ways to drain the pasta: CHOOSE ONE!
- 1.) With slotted spoon or 2.) tool like in the photo above (my Nonna's) drain the pasta and add directly to the pan with the arrabbiata sauce.
- Save a cup of pasta water and set it aside before draining the pasta in a colander. Then add the pasta to the sauce in the pan.
- Stir the pasta and sauce together until well mixed (over the burner which will still be hot, or you can turn it on very low). If you used method #2, you will more than likely find your pasta is too dry; add some of the reserved pasta water.
- DO NOT BE TEMPTED TO PUT THE NAKED PASTA ON A PLATE OR BOWL AND DUMP SAUCE ON TOP! Pasta served this way tastes completely different, in a bad way. Trust me on this, but if you don't believe me, do a side by side taste test using the exact same pasta and sauce. Okay?
- You can serve the pasta on a plate, but serving it in a bowl (like the one in my photos) keeps the pasta hotter, longer. Add chopped parsley and serve with another hot pepper if you need more heat!
- Now, all that is left to do is to enjoy this incredibly delicious authentic Italian pasta! Have some fresh, crusty bread nearby to do "la scarpetta" at the end (wiping the empty plate with bread)! Buon appetito!
Notes
- FYI: Substituting inferior ingredients will give you inferior results.
Nutrition
Serving: 1 | Calories: 510kcal | Carbohydrates: 79g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1117mg | Potassium: 635mg | Fiber: 6g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 3mg
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