Planning to cook Penne Arrabbiata but couldn’t find a proper guide?
Penne Arrabbiata, which is also known as ‘angry pasta’, requires focus on ingredients and cooking materials to bring a hot, spicy taste to your mouth.
So, how do you get it right? You must know the very core of Italian cooking: taking good ingredients seriously and taking the process seriously. This is not a recipe; it is a masterpiece in preparing penne arrabbiata in the right Italian manner. I will teach you how you can make that just-right spicy punch, that deep tomato taste, and a pasta that has just a bite in it.
The Ideal Sauces For Penne Arrabiata
The trick to a good penne al arrabbiata is its sauce. Not just about splashing some tomatoes and chilli flakes in a pot and calling it a day. But a real arrabbiata sauce is about flavour.
The key components are:
Quality Tomatoes
Say goodbye to the canned tomatoes that leave you with a wet, flavourless sauce. Italians alive today owe their sweet, balanced flavour and low acidity to San Marzano tomatoes. If you can’t find them, use the best quality canned whole peeled tomatoes you can find.
Suggested Read – Top 10 Italian Dishes That Bring the Flavours of Italy to the UAE
Garlic
Not minced; very thinly sliced instead. It should be slowly fried in olive oil, allowing its aromatic oils to escape but not catch.
Chili Peppers
The “angry” arrabbiata part of the name comes from the heat. Fresh or dried red chilli peppers are always abundant. A good penne arrabiata has just enough heat to it; not too much, not too little. You can use dried red pepper flakes or even a fresh small red chilli.
Extra Virgin Olive Oil:
The medium that bears and harmonises all the flavours. Use a good oil, one you would be pleased to drizzle on bread.
The Step-by-Step Italian Method
Penne arrabbiata is a simple but exacting art to master. Here’s how to do it properly.
Ingredients
- 400g dried penne al arrabiata
- 400g can San Marzano tomatoes, hand-crushed
- 2-3 cloves garlic, thinly sliced
- 2-3 pieces dry red chilli or 1-2 tsp red pepper flakes, to taste
- A good amount of extra virgin olive oil
- Fresh parsley, chopped, a good handful
- Salt to taste
Instructions
1. Make the Sauce Base
Heat a good amount of extra virgin olive oil in a large pan over medium-low heat. Add thinly sliced garlic and chilli peppers, cooking until the garlic is fragrant and golden, watching that it doesn’t burn.
2. Add the Tomatoes
Once fragrant, add crushed San Marzano tomatoes and a pinch of salt. Let it simmer for 15-20 minutes over low heat, stirring occasionally.
3. Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne until al dente, following package instructions.
4. Combine and Finish
Transfer the penne directly into the simmering sauce using a slotted spoon. Add a ladle of the starchy pasta water, mixing well to coat the pasta.
5. Toss and Serve
Shake the pan for 1-2 minutes to help the pasta absorb the sauce. Stir in fresh chopped parsley and serve immediately, finishing with a drizzle of extra virgin olive oil. Remember, keep it cheese-free for an authentic flavor!
Also read – How to Make Delicious Gnocchi like an Italian Nonna?
Common Mistakes To Avoid While Making Arrabiata Penne Pasta
You said you cannot bear the thought of throwing away the onion and the carrot, but I’m afraid to say that these are just not penne arrabbiata ingredients! So, what’s great about the sauce is how minimalist and bright-tasting it is.
Overcooked Pasta
As we’ve said, it should be al dente, and there’s no arguing with that. It also gives a nice texture and keeps the dish from getting too mushy.
Poor Quality Ingredients
You are only as good as your weakest link. Start by buying good olive oil and good tomatoes in order to make the best arrabiata penne pasta.
Cheese or No Cheese
The purists will say do not add it, specifically Pecorino or Parmesan, to this specific dish. The cheese is sharper than the spicy simplicity of the tomato sauce.
Conclusion
Cooking penne arrabbiata the Italian way is a pleasure. It’s not a difficult recipe to make, but it does take patience, plus care and attention to the process. By paying attention to quality and with a little care put into it, your dish can sing with flavour and spice and tonicity and acidity, what Rome is meant to be.
See, when you want some fiery pasta next, skip typing in the best penne arrabiata near me or best pasta in Dubai because you are going to make the best penne arrabbiata at home.
That it’s so good is something you won’t believe.
FAQs
What is meant by "arrabbiata"?
The Italian word "Arrabbiata" means "angry." The name alludes to the dish's "fiery" or "angry" kick of heat from the red chilli flakes.
How can one create an excellent arrabbiata sauce?
A slow cooking method and premium ingredients are the keys to a delicious arrabbiata sauce. Use a good extra virgin olive oil, thinly sliced garlic that has been gently fried, and the best San Marzano tomatoes or comparable quality tomatoes. The flavours can perfectly blend when the sauce is simmered for at least 15 to 20 minutes.
Can I top my pasta with cheese for arrabbiata penne?
Cheese is not used in the traditional Italian preparation of penne arrabbiata. Purists contend that the clean, spicy flavour of the tomato and chilli sauce would be overpowered by the sharp, salty flavour of cheeses like Pecorino or Parmesan. You can, however, add a small amount if you'd like.
Why is al dente pasta cooking important?
For penne arrabbiata, the pasta must be cooked al dente, or firm to the bite. It gives the food a pleasing texture without making it mushy. Furthermore, the al dente pasta absorbs the flavours without decomposing when the cooking process is completed by tossing it in the sauce.