ItalianRoman
Penne all'Arrabbiata (Enhanced)
by Casa Pappagallo · 705K subscribers on YouTube
A supercharged version of the classic Roman Penne all'Arrabbiata, enriched with a crunchy breadcrumb mix of pine nuts, walnuts, almonds, and pistachios, plus an extra kick of chili.
- Difficulty
- easy
Ingredients
14 items- PenneUse rigate penne.
- 6 pcsPeperoncini FreschiMedium spiciness; adjust to taste.
- 1 pcsDried Chili PepperVery spicy Sicilian dried chili.
- 6 pcsGarlicWhole cloves, skin left on.
- Olive OilEnough for sautéing
- Blended Peeled TomatoQuality peeled tomatoes blended smooth
- SaltTo taste
- Pane Fresco TritatoCoarse fresh breadcrumbs
- Pine NutsA handful
- WalnutsA few walnut kernels
- Flaked AlmondsAlmond flakes
- PistachiosShelled and roughly chopped
- ParsleyFresh, chopped for garnish
- Pecorino Romano(optional) — For non-vegan servings; grated at the end
Method
- Cut the fresh and dried chili peppers into pieces.
- Heat olive oil in a pan, add the chili peppers and whole garlic cloves. Gently infuse the oil without burning the garlic.
- Add the blended peeled tomatoes. Cook over high heat until the sauce thickens and reduces slightly. Season with salt.
- In a separate pan, heat a little oil and toast fresh breadcrumbs with pine nuts, walnuts, almond flakes, and pistachios until golden and crunchy. Set aside.
- Cook the pasta al dente in boiling salted water.
- Drain the pasta and toss it in the tomato sauce pan for a minute to coat well.
- Serve the pasta in plates. Top with the crunchy breadcrumb mixture, a sprinkle of fresh parsley, and (if desired) a grating of Pecorino Romano cheese.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
