Penne Arrabbiata
Penne arrabbiata is a popular Italian pasta dish that is known for its fiery and spicy flavour. This dish is made with penne pasta, a spicy tomato sauce, and red pepper. The name arrabbiata, which means angry, refers to the spiciness of the dish.
The origins of this dish are not entirely clear, but it is believed to have originated in Rome. It is said that the dish was created by Italian chefs who were looking for a way to use up leftover pasta and sauce. They added red pepper flakes to the sauce to give it a spicy kick, and penne was chosen as the pasta of choice because it holds the sauce well.
Another theory about the origins of penne arrabbiata is that it was created by farmers who wanted a hearty and spicy meal to help them warm up during cold winter months. They used simple ingredients like pasta, tomatoes, and red pepper flakes, and the dish quickly became popular throughout Italy.
Today, penne arrabbiata is a staple of Italian cuisine and can be found on menus in restaurants all over the world. It is a simple and easy-to-make dish that can be customized to suit different tastes. Some chefs add olives, capers, or anchovies to the sauce to give it more flavour, while others use different types of pasta like rigatoni or spaghetti.
One of the key ingredients in penne arrabbiata is the spicy tomato sauce. This sauce is made with tomatoes, garlic, and red pepper, and can be adjusted to make it more or less spicy depending on your taste.
In conclusion, penne arrabbiata is a delicious and spicy pasta dish that has a rich history in Italian cuisine. Whether you are looking for a quick and easy meal to make at home or want to try something new at a restaurant, this dish is sure to satisfy your cravings. So why not give it a try and see for yourself why it has become such a popular dish around the world?
Penne Arrabbiata
Equipment
- 1 large pot for boiling pasta
- 1 large frypan for cooking sauce
Ingredients
- 500 grams (1.1 pounds) penne or other dried pasta
- 2 tsp salt
- 400 grams (0.9 pounds) streaky bacon chopped
- 4 cloves garlic finely minced
- 2x 400g tins crushed tomato (1.76 pounds)
- ½ to 1 tsp cayenne pepper powder (note 1)
- 50 g finely grated parmesan and more for serving
- 2 tsp Italian herbs
- ½ cup pasta cooking water
Instructions
- To your large pot, fill with fresh water, add your salt and bring to the boil. Once boiling add pasta and cook til al dente.
- While pasta is cooking, add chopped bacon to a cold frypan, and heat on medium heat. Let the fat render from the bacon, and allow bacon to crisp to almost your desired doneness. Add your garlic and cook for 2 mins.
- Add tinned tomato to your bacon pan, along with the Italian herbs and your desired amount of cayenne pepper. Cook for about 10 minutes, letting all the flavours develop and the sauce to thicken.
- Once pasta is cooked through, drain, reserving some of the cooking water. Add cooking water and drained pasta to bacon and tomato, and mix well on medium heat. Add the bulk of the cheese. Once the sauce is thickened to your liking, you are done.
- Serve into warm bowls and sprinkle the top of each plate with the rest of the parmesan cheese.