Barilla Pennette Rigate all’Arrabbiata Pasta
Barilla Pennette Rigate all’Arrabbiata Pasta
Spicy Italian heritage dish of crushed tomatoes, garlic, parsley and Calabrian chili
25 minutes total
This traditional Italian recipe is of 'cibo povero' or peasant food origins, and consists of very simple ingredients: al dente Barilla Pennette Rigate pasta, garlic, parsley and Calabrian chili, a smoky pepper from southern Italy for the perfect touch of heat.
Best served with Ruffino Modus Toscana IGT
Taste profile: Full-bodied, rich and layered red with plum, chocolate and walnut character.
Date Night and Wine Pairings
Ingredients
Serves 5
1 box | Barilla Pennette Rigate pasta |
3 cloves | garlic, sliced thin |
To taste | Calabrian red pepper flakes |
4 tbsp | extra virgin olive oil, divided |
128 oz | crushed tomatoes, canned |
To taste | sea salt |
1 tbsp | Italian parsley, chopped |
1/2 cup | romano cheese, grated (optional) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Chef's tip
This recipe can also be made using Barilla Penne Rigate pasta.
Step 1
Place a pot of water to boil, cook Barilla Pennette Rigate pasta according to package directions.
Step 2
Infuse garlic with red pepper flakes and olive oil over medium heat for a couple of minutes. Add crushed tomatoes, 1 cup water, and sea salt. Simmer for 15 minutes.
Step 3
Drain Barilla Pennette Rigate pasta and toss with sauce. Finish with parsley and cheese (optional).
Pennette Rigate
Pennette Rigate, with its smaller ridged tubes, hails from the Campania region of Southern Italy. Its petite size makes it ideal for dishes where sauce is key, offering a satisfying texture and flavour in every bite.
- Shape Short en-ca
- Cook time 9 mins
- Pack size 410 g
- Range Classic Blue Box
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