Pennette Rigate All'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
- 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].