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Skill
Beginner
Diet
Vegetarian

Pennette Rigate Arrabbiata is a dish of Italy's "cibo povero" or peasant food origins and as such consists of very simple ingredients: the pasta, of course, traditionally a Penne, garlic, peeled red pepper and parsley with a little pecorino romano. The spice in this dish comes from the Calabrian chili, a versatile smoky pepper from southern Italy which packs the perfect amount of heat.

Best served with Ruffino Modus Toscana IGT

Taste profile: A rich, layered red with lots of plum, chocolate and walnut character. It's full-bodied with chewy yet soft tannins. Flavorful finish.

Ingredients 5 Number of Servings

1 box Barilla Pennette Rigate, Penne Rigate, or Penne Lisce

  

3 cloves garlic, sliced thin

  

Calabrian red pepper flakes, to taste

  

4 tbsp extra virgin olive oil, divided

  

128 oz crushed tomato canned

  

sea salt, to taste

  

1 tbsp Italian parsley, chopped

  

½ cup grated romano [optional]

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Instructions

  • Place a pot of water to boil, cook Barilla pasta according to package directions.
  • Infuse garlic with red pepper flakes and olive oil over medium heat for a couple of minutes. Add crushed tomatoes, 1 cup of water, and sea salt. Simmer for 15 minutes.
  • Drain pasta and toss with sauce. Finish with parsley and cheese [optional].
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