With this delicious and spicy sauce, ideal for a dinner with friends, you will surely never be disappointed, especially if you accompany it with a cold beer.
Penne all arrabbiata is the first course that everyone likes.
It represents a safety in the kitchen and is a panacea for health.
Made of poor and simple ingredients, it is an easy, quick, and very inexpensive recipe.
Like any self-respecting traditional recipe, it has its secrets for making it the best and getting the most out of those few ingredients.
There is no original recipe that does not have at least one.
- 11 oz of Pennette pasta
- 2 cups of cherry tomatoes
- 1 garlic clove
- 1 hot green chili pepper
- 1 red hot chili pepper
- parsley to taste
- extra virgin olive oil to taste
- salt to taste
- Pecorino Romano cheese (optional)
- basil leaves to garnish
To prepare pennette all’arrabbiata, start by blanching the tomatoes for 90 seconds in plenty of water and place them in cold water
Peel the tomatoes with the help of a knife and place them in a bowl.
Mash the tomatoes with the help of a fork until almost smooth.
In a small saucepan with hot oil, add the garlic and parsley stalks.
Use a small saucepan as the amount of oil to use will be less.
You need to stop and resume cooking 3 times while waiting for the oil to cool a bit.
Cooking is to be done strictly over low heat and in 1-minute intervals.
This operation is so that the flavors of garlic and chili come out gently flavoring the sauce to the maximum.
In a frying pan, add the oil from the saucepan, the chili pepper.
Sauté for 2 minutes and add the tomato.
Continue cooking for about 20 minutes
While the sauce is cooking, start cooking the pennette pasta in plenty of salted water.
Drain the pasta well al dente and stir it into the pan along with the sauce for 90 seconds.
Serve and finish with a sprinkling of pecorino cheese and some chopped parsley.
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