
Roman penne in a fiery tomato sauce with garlic, chili and good olive oil.
Arrabbiata is a Roman trattoria classic from the 20th century, a simple tomato sauce made 'angry' with dried chili.
The name: Arrabbiata means 'angry' in Italian, for the chili heat.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| penne rigate | 500 g | 1 lb |
| peeled tomatoes | ≈ 800 g | ≈ 2 cans |
| garlic sliced | ≈ 24 g | ≈ 6 cloves |
| chili flakes | ≈ 3 g | ≈ 1 tsp |
| extra virgin olive oil | ≈ 60 ml | ≈ ¼ cup |
| fresh parsley chopped | ≈ 10 g | ≈ 3 tbsp |
| salt | ≈ 20 g | ≈ 1 tbsp |
≈ amount suggested from similar recipes
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Also used: pasta pot · large pan · colander · wooden spoon
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