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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

Classic Blue Box

Classic Blue Box

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
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