Penne Arabiata Recipe

Penne Arabiata Recipe

This pasta along with all'Amatriciana and their variations are favorites in Roman trattorias. All'Amatriciana , with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias, osterias, and tavole calde, where Romans take their meals, and so all'Amatriciana has become a Roman style of pasta. Penne all'arrabbiata, without the cured pork, simply means "enraged pasta," referring to the heat of the peppers.


Preparation Time : 30 minutes
Cooking Time : 20-25 minutes
Total Serving : 4
Ingredients For Penne Arabiata Recipe :
  • penne pasta :     1 pound
  • extra-virgin olive oil :     1/2 cup
  • garlic, finely chopped :     1/2 tsp
  • pancetta, cut into thin strips :     2 oz
  • canned, whole, peeled tomatoes, coarsely chopped (keep the juice) :     3 cups
  • red pepper flakes :     1/4 tsp
  • Salt :    
  • fresh basil leaves, torn into 1/2 in pieces :     12
  • Pecorino-Romano cheese, freshly grated :     2 Tbs

Preparation Method for Penne Arabiata Recipe :

  • Pour the olive oil into a large skilled, over a medium heat. Add the garlic and cook until it just begins to sizzle.
  • Add the pancetta and cook until it is brown, but not crisp.
  • Add the tomatoes, red pepper flakes, and a pinch of salt.
  • Allow to simmer until the tomatoes have reduced and separated from the oil. This will take approximately 30 minutes.
  • Add the basil leaves and let simmer for five minutes.
  • When the pasta is cooked al dente, drain and toss with the sauce in the skillet. Stir in the grated cheese and serve at once.

 

NOTE :If you don't have penne, this sauce works well with spaghetti.

 


Penne Arabiata Recipe Videos :