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 Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
350
g
penne pasta
-
400
g
Mutti Finely Chopped Tomatoes (Polpa)
-
2
cloves
garlic
-
3
small dried chili peppers
-
3
tbsp
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 broken chili peppers for a few minutes. (You can also add 3–4 stalks of celery if you wish.)
- Add the Finely Chopped Tomatoes (Polpa) 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.
