penne all'arrabbiata

Penne all’arrabbiata is one of the best known dishes of the Roman poor cuisine. It is called “all’arrabbiata” (very angry) for its abundance of hot peppers, which can cause your face to redden as if you were really angry! It is a condiment that is suitable for all types of durum wheat pasta, but the ideal is penne (like in the picture), that are most suitable to pick up the sauce but not too much of it.
For 4 people


  • 400 g of whole wheat pasta
  • garlic
  • hot peppers
  • tomatoes
  • parsley
  • extra virgin olive oil


  1. Crush 2 garlic cloves of in a large skillet and let them color in 5 tablespoons of oil
  2. Add 400 g of drained and chopped canned tomatoes, and 2 hot peppers cut in half
  3. Cook on medium heat for 15 minutes
  4. Two minutes before turning off, fix the salt and add 1 tablespoon of chopped parsley
  5. Drain the pasta and quickly  pan-toss before serving: if necessary, add 2 tablespoons of the pasta’s cooking water
  6. According to the individual taste, each portion of pasta can be seasoned with a tablespoon of grated pecorino
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