I fell in love with Penne Arrabiata during our Roman Holiday and had to try it at home.
What you need:
Penne pasta, cooked
Good olive oil
6 garlic boats, chopped
1 teaspoon dried chile flakes
small handful of rehydrated sun-dried tomatoes, chopped
4 fresh tomatoes, chopped
1 can of San Marzano tomatos
1 teaspoon sugar
salt and pepper
garnish with: parsley and grated pecorino cheese
What to do:
Warm a large pan with a good amount of olive oil and heat the garlic and chili until the oil changes color.
Add the fresh tomatoes and heat until softened, then add the canned tomatoes.
Add seasonings to taste and let it simmer for 30 minutes. Taste again and adjust seasonings. Add the cooked pasta and a bit of the pasta water and heat.
Add garnish and serve!
Cooks note: Made this again today 10/01/12 with even better results that I wanted to record for posterity. Like many recipes this one is best if you follow your heart (and your taste buds).
a good slosh really good olive oil
1 habanero chili (seeds removed)
2 piri piri (seeds removed)
1 large onion
2 cloves of garlic
sugar to taste
a little salt
Heat the olive oil in the pan on medium heat and add the chilies warm until the oil becomes the color of the peppers. Add the onions and fry until translucent then add the garlic and let it all mellow and come together to make one lovely flavor adding sugar and salt until it is slightly caramelized When the pasta is almost done add two cans of juicy tomatoes and bring to a boil. Garnish with parmesan cheese.
The chilies gave off a lot of heat during the slicing but mellow substantially during the long cooking time. This was a perfect Penne Arrabiata – try it for a simple and truly yummy hot pasta experience.