Penne all'arrabbiata
A quick and simple classic, this penne all'arrabbitata recipe is a great go-to pasta dish. It's also one of a handful of traditional pasta dishes that happen to be vegan, thanks to the omission of cheese in the delicious spicy tomato sauce.
One of the simplest and most well-known pasta sauces, arrabbiata consists of just tomatoes, garlic and dried red chillies (or pepperoncini). The dish is said to hail from the Lazio, and is most commonly eaten with penne as the ridges and holes of the pasta hold the sauce particularly well. The name translates to ‘angry’, which refers to the ferocious spiciness of the sauce, but you can easily adjust the amount of chilli to your palate.
Ingredients
Metric
Imperial
Penne all'arrabbiata
- 2 garlic cloves, minced
- olive oil
- 1 tsp dried chilli flakes
- 400g of San Marzano tomatoes, (or the best quality you can find)
- 400g of penne pasta
- basil leaves, torn
Method
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
