Penne rigate arrabbiata style

Method

1. Wash the tomatoes and cut them into cubes.
2. Peel and finely chop the garlic cloves.
3. Wash and chop the parsley.
4. Heat a pan with the olive oil, sauté the chopped garlic for a few seconds, add the crushed chili and the chopped parsley.
5. Let the flavours build for a few seconds and add the tomatoes.
6. Cook the pasta in plenty of salted boiling water.
7. Drain the pasta al dente and toss it in the pan with the tomato sauce.
8. Sprinkle with some more chopped parsley and serve.

Chef's tip

Many Italians - especially in Rome - would top this pasta with some grated Pecorino Romano. Try it!

Serving suggestion

This dish goes well with any kind of side dish, be it vegetable-, meat-, fish- or dairy-based.

Wine selection

Rosato, Vernaccia di San Gimignano, Merlot, Chianti classico, Barbera or Sauvignon blanc.

Family tip

We recommend using 1 litre of boiling water to every 100 g of pasta.

Dish history

Arrabbiata is a spicy sauce, typical of the Lazio region, and more specifically from Rome. 'Penne all'Arrabbiata' somehow represents the essence of Roman people: passionate, a bit 'stroppy', noisy and tempting all at the same time. The Pasta all'arrabbiata - 'angry' pasta - was so called because when you eat it you risk turning red in the face, just as you do when you get angry, due to its spiciness! Enjoy this delicious, very Italian dish and.. go easy on the chili!!