Penne all’arrabbiata
A traditional first course from the Lazio region of Italy, perfect for those who love bold, intense flavors while still appreciating simplicity and authenticity. It’s made with plenty of chili peppers and Finely Chopped Tomatoes that coats the penne to perfection.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
350
g
penne pasta
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
2
cloves
garlic
-
3
small dried chili peppers
-
3
tablespoons
extra virgin olive oil
-
t.t.
parsley
-
t.t.
salt
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Penne all’arrabbiata: Method
- First, bring a large pot of salted water to a boil.
- While the water heats, prepare the sauce: in a large skillet, heat the olive oil and sauté the crushed garlic cloves and sliced chili peppers for a few minutes. (You can also add 3–4 stalks of celery if you wish).
- Add the Polpa, Finely Chopped Tomatoes and let it simmer on low heat for about 10 minutes to develop flavor. Season with salt to taste once done.
- Once the water is boiling, add the penne and cook according to the package instructions.
- When the pasta is ready, drain it and transfer it to the pan with the sauce. Stir well over medium heat to combine. Add a ladle of cooking water to help blend the sauce if needed.
- Turn off the heat, stir in the chopped parsley, and serve immediately.
