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  • Penne Arrabbiata

    1 vote
    Penne Arrabbiata
    Cook time:
    Servings: 4 Servings
    by Nancy Cox
    1 recipe
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    This simple, "angry" pasta is a classic. But it is definitely a grown-up treat; most kids hate it. Best served with grated Pecorino Romano cheese--Parmesan is too mild for this.

    Ingredients

    • 1/4 cup olive oil
    • 3 cloves garlic, cut into chunks or slices
    • 3 or 4 small dried hot red chiles (or about 1 teaspoon crushed red pepper flakes)
    • 1 (28-ounce) can whole plum tomatoes
    • Salt and freshly ground black pepper to taste
    • 1 pound penne, ziti, or other cut pasta
    • 1/4 cup minced fresh parsley leaves
    • Grated Pecorino Romano (optional)

    Directions

    1. Bring a large pot of water to a boil.
    2. Heat the olive oil, garlic, and chiles in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic becomes quite brown--but not black--7 or 8 minutes. Turn off the heat for 1 minute (this will reduce the spattering when you add the tomatoes).
    3. Meanwhile, drain the tomatoes and remove their seeds if you choose to do so. Crush them with a fork or your hands and add them to the skillet, along with salt and pepper; turn the heat to medium. Cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper. (This sauce may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks.)
    4. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is done, drain it and sauce it. Top with parsley and serve, with grated cheese if desired.

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