The “angry” pasta (arrabbiata translates to angry) from Lazio is one of the traditional favorites around Italy, and the rest of the world. Although it seems very simple, basically tomatoes and chili peppers, it is a classic that still needs a bit of attention to perfect.
Heat the oil in a frying pan over medium-high heat and add the garlic and chili once it is glistening slightly.
Start a pot of salted boiling water for the pasta.
Remove garlic cloves once they begin to brown.
Add tomatoes to the pan and simmer for ten minutes.
Start the pasta and cook until al dente.
Drain the pasta, add to frying pan, and toss with the sauce over high heat for a few minutes (not too long, use your judgment when the sauce starts sticking well).
Transfer to a serving dish.
Sprinkle with basil or parsley and enjoy!
Opinions are mixed on whether grated cheese should be served on top of Penne all’Arrabbiata. In the end it is a personal choice. If it is something that you want to add to your dish, then we recommend Pecorino Romano. Additionally, some mince the garlic and leave it in the dish, if you really like garlic this is okay. This is a traditional dish that can be modified easily to suit your family’s preferences.