Penne Arrabbiata is a Roman dish, and it is referred to as"Angry Penne" in Italian (Source - Food Network) because use of hipping tbsp of red chili flakes. Fresh chilies are rarely used in Italian dishes. Italians prefer dried red chillies. Most of the restaurants have this Penne Arrabbiata in their menu. I tried this in many Italian restaurants, but for this particular dish I love to go to Mi Piace in Pasadena, CA. I find their sauce a perfect balance of spicy and tangy. Arrabbiata is easy to make at home so lets get your aprons ready.
- 1 lb Penne Pasta
- 1 cup Red Onion, finally chopped
- 3-4 Garlic Cloves, crushed
- 1/4 cup Red Wine
- 16 Oz canned Diced Tomatoes,
- 1 tbsp Tomato Paste
- 1/3 cup Olive Oil
- 1 tbsp Red Pepper Flaks
- 1/4 tsp Dry Oregano
- Freshly Ground Black Pepper to taste
- Salt to taste
- Chopped Fresh Basil
- Parmesan Cheese
- Extra Virgin Olive Oil
1. Cook penne pasta according to package directions. Drain well and drizzle little olive oil if you cook pasta in advance.
2. In the mean time, heat oil in sauce pan. Saute onion, and garlic for 8-10 minutes on medium low heat until they are soft. Stir occasionally.
3. Add diced tomatoes with juice, tomato paste, red wine, red pepper flacks, salt, pepper, and oregano. Stir well.
4. Cook on medium high heat for 5-6 minutes. Reduce heat and simmer 20 minutes.
5. In Serving bowl, transfer cooked pasta. Ladle Arrabiata sauce over the pasta.
6. Sprinkle parmesan cheese, chopped basil, little drizzle of extra virgin olive oil, and serve.
Tip :- If you don't like your sauce sour, use 1 tsp to 1 tbsp regular white sugar in it. The sugar balances out the tangyness of the tomatoes.
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