Penne Rigate all'Arrabbiata
Penne Rigate all'Arrabbiata
20 minutes total
Try this amazing Penne Rigate all'Arrabbiata recipe!
Ingredients
Serves 4
350g | Barilla® Penne Rigate |
50ml tablespoons | extra virgin olive oil divided |
1 cloves | garlic peeled and minced |
1 teaspoons | red chili pepper flakes or to taste |
400ml Italian can | ned tomatoes peeled (may substitute with Barilla® Marinara Sauce) |
60g | romano cheese grated |
20g | fresh Italian parsley chopped |
To taste | salt to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; season with salt
Step 2
Sauté garlic and red chili pepper flakes with 3 tablespoons of olive oil in a large skillet over medium heat for 1-2 minutes, or until slightly golden and fragrant
Step 3
Stir in tomatoes and bring to a boil; simmer for 5 minutes
Step 4
Season with salt to taste
Step 5
Remove skillet from heat
Step 6
Cook pasta according to package directions
Step 7
Drain pasta; reserve ¾ cup of pasta cooking water
Step 8
Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated
Step 9
Stir in remaining olive oil, romano cheese, and parsley before serving
Penne Rigate N°73
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne Rigate
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue Box