Penne allarrabbiata

Recipe for the traditional hot ("angry") noodles from Italy

This Italian dish has its origins in the Rome region, but has conquered all of Italy over time. "Arrabbiata" means "angry, passionate" in Italian, and depending on how much chili peppers you use it "bites" you.

Ingredients for 4 persons

400 g Penne rigate
4 - 6 mature, solid tomatoes (or alternatively one can of peeled tomatoes, 400 g)
2 cloves of garlic
2 small onions
2 red chili peppers (Peperoncini, Bird Eye)
4 tblsp olive oil, extra virgin
100 g of Pecorino romano cheese
salt
20 g of parsley

Preparation

Wash the parsley, peel the garlic and the onions and chop finely. Place the tomatoes in boiling water for 30 seconds, remove with a foam spoon and peel off the skin. Cut the tomatoes in half, remove the seeds and the stalk and cut the pulp into very small pieces. Wash the chili peppers, remove stalk and seeds, and cut into fine rings. Grate the pecorino and set aside.

Heat olive oil in a large pan (it must be able to take the pasta). Carefully sweat garlic, onions and chili peppers in mild heat. Then add the tomato pieces and season with salt. Let the sauce simmer at medium temperature for about 10 minutes.
Meanwhile cook the noodles al dente in salted salt water and pour off. Then add the penne into the sauce and simmer for an additional 30 seconds at medium heat so that the noodles take the flavour of the sauce. Finally, mix the grated cheese and the parsley and serve immediately.

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