RomanItalian
Penne all'Arrabbiata
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pasta dish with a spicy tomato sauce, garlic, and parsley. The chef demonstrates the traditional method using smooth penne, finishing the pasta in the sauce for a creamy texture.
- Cook
- 12 min
- Difficulty
- easy
Ingredients
10 items- GarlicSliced. For a milder garlic flavor, use garlic-infused oil instead.
- Olive OilExtra virgin olive oil.
- 1 pcsPeperoncino HabaneroVery spicy. Adjust according to taste.
- 1 pcsPeperoncino ClassicoMilder heat. Can be omitted if using only habanero.
- Tomato PassataStrained tomatoes (passata).
- Pomodoro a PezziChopped canned tomatoes.
- SaltTo taste.
- ParsleyFresh, including stems. Used twice: half in sauce, rest as garnish.
- Penne LisceSmooth penne. The chef prefers porous pasta; any good-quality penne works.
- Pasta Cooking WaterReserved for mantecatura (creaming). Use a skimmer to keep some starch water.
Method
- Sauté garlic in slightly hot olive oil.
- Add the chopped chilis (habanero and classic).
- Add strained and chopped tomatoes. Add a pinch of salt. Let it simmer.
- Chop parsley. Add half of the parsley to the sauce midway through simmering.
- Cook the penne in salted water for about 12 minutes.
- At 9 minutes, drain the pasta using a skimmer (retaining some pasta water) and transfer it to the sauce.
- Toss the pasta with some of the reserved pasta water until it becomes creamy and well coated.
- Serve immediately with abundant fresh parsley on top.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
