Penne arrabbiata is a well-known Italian recipe, a spicy sizzling pasta dish, simple and fast to arrange. Find this and lots of extra recipes with photos on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
I’m Sonia and welcome to the Giallo Zafferano kitchen the place we’ll be making ready Penne Arrabbiata: a really fast pasta dish, good for when you’ve surprising friends drop by. Let’s see the elements we’ll want:
• 14 ounces (400 g) of penne — the ridged selection is greatest.
• three to 4 Tablespoons of chopped parsley
• 12 oz (350 g) of peeled tinned tomatoes
• Four tablespoons of additional virgin olive oil
• 2 cloves of garlic
• 2 recent chillies
• Half cup (100 g) of grated pecorino romano cheese
Let’s put together our “Angry Penne”!
In this pan I’ve put the oil and added the chopped garlic and chillies. Let them sauté for a few minute and after add the tinned tomatoes. I’ve chopped these up, however you may as well put them within the meals processor. Leave the tomatoes to simmer and take in the flavours of the chilli and garlic and when it is diminished a bit we are able to instantly add the pasta as a result of the sauce will end within the time it takes to prepare dinner the pasta al dente.
The pasta is al dente. Now, drain the penne and within the meantime add the parsley to the sauce. Mix it collectively after which add the pasta. Now all it is advisable do is to combine it collectively and serve.
Here’s our beautiful plate of penne arrabbiata. All that is left is to sprinkle with a little bit of leftover recent parsley and the grated pecorino and we’re completed.
Buon appetito from Sonia and GialloZafferano!