RomanItalian
Penne All'Arrabbiata
by Chef Andrea Larossa · 62K subscribers on YouTube
A classic Roman pasta dish with a twist: the addition of red bell pepper and a garlic-chili oil. Chef Andrea La Rossa shows you how to make a perfect, quick version at home, inspired by his mother-in-law Vanda.
- Difficulty
- easy
Ingredients
10 items- Red Bell PepperRed bell pepper, cut into small brunoise
- PennePenne pasta, any brand
- ParsleyFresh parsley, finely chopped
- Tomato PasteTomato concentrate, a small amount
- Tomato PassataTomato passata, preferably high quality
- Coarse SaltCoarse salt, for pasta water and seasoning
- Fine SaltFine salt, for final seasoning
- Garlic And Chili Flavored OilGarlic and chili infused oil. You can substitute with fresh garlic and chili flakes in regular olive oil.
- Garlic Cream(optional) — Optional garlic cream. If not using, substitute with fresh garlic.
- Extra Virgin Olive OilExtra virgin olive oil, for finishing
Method
- Dice the red bell pepper into very small cubes (brunoise).
- Heat garlic cream (or oil with garlic and chili) in a pan over medium heat.
- Add the diced bell pepper and sauté for 7-8 minutes, adding a splash of water if needed.
- Add tomato passata and a bit of tomato concentrate. Cook for another 7-8 minutes.
- Meanwhile, finely chop the parsley.
- Cook the penne in salted boiling water for half the cooking time (about 6 minutes), then transfer them to the sauce along with some pasta water.
- Finish cooking the pasta in the sauce, stirring occasionally. Add pasta water as needed to keep it creamy.
- When the pasta is al dente, stir in the chopped parsley and adjust salt.
- Finish with a drizzle of raw olive oil and serve immediately.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
