Weeknight Penne all'Arrabbiata
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Rigatoni Arrabbiata
Rated 5.0 stars by 1 users
Category
Italian
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Arrabbiata translates literally to "angry" - this is a spicy sauce indeed! A dish native to Rome in the Lazio region of Italy with uncertain exact roots, penne all'arrabbiata is a simple and spicy pasta guaranteed to make you red in the face. Permutations abound: feel free to add bacon, sausage, or even capers for a more surprising flavor.
This recipe is for a very simple puttanesca pasta made with our starter spice mix and rigatoni pasta. You can of course swap the pasta shape - penne all'arrabbiata is also a delicious choice for a quick and easy, but still maximally delicious, weeknight dinner, or for an easy dish to serve at a dinner party.
Like with any pasta dish, good quality ingredients are a must for maximum flavor. Imported Italian dry pasta is second only to fresh, hand made pasta which will best absorb the sauce. Be sure to top with a good quality Parmigiano Reggiano.
Ingredients
-
1 pound imported Italian rigatoni pasta
- 1 32oz can crushed tomatoes (San Marzano, if you can find it)
-
2 tbs Arrabbiata Spice blend
- 1 tbs olive oil
- Fresh grated Parmigiano Reggiano
- Salt
Directions
Heat 1 tablespoon olive oil in a large, heavy bottomed pan on medium heat. When the oil is hot, add the arrabbiata spice mix. Stir, being careful not to burn, for a minute or two until fragrant.
Add the canned tomatoes to the pan. Turn the heat to high, bring to a boil, and then simmer for ~20 minutes, or until the tomatoes are broken down and the sauce thickened.
Meanwhile, add pasta to boiling water, following cooking directions on the packet. Drain the pasta and add cooked pasta to the sauce directly in the pan, stirring to coat.
Serve with fresh grated cheese.