Penne all'Arrabbiata

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A traditional Italian culinary recipe. The chili pepper, whether sweet or spicy, is part of the Solanaceae family, a large group of plants that also include potatoes, tomatoes, eggplants, and tobacco.

Recipes by Vegetables
Number of people:
5
Level of difficulty:
Low
Required time:
20'
Nutritional values
per serving prepared according to this recipe.

Energy value
448 Kcal
- Protein
14 g
- Carbohydrates
71 g
- Fat
12 g

 
454 g
Fresh tomatoes
 
600 g
Garlic
 
2 pieces
Extra virgin olive oil
 
3 tablespoons
Pecorino cheese (made from sheep's milk)
 
4 tablespoons
Chili pepper
 
1
Parsley
 
as needed
Salt
 
as needed
Pepper
 
as needed

Preparation

1

Blanch and peel the tomatoes, remove the seeds, and dice into small cubes.

1

Sauté the chopped garlic and chili pepper in oil. Add the tomatoes and cook for 5 minutes.

1

Cook the Barilla Penne Rigate in plenty of salted water and drain when al dente. Toss with the sauce, then sprinkle with Pecorino cheese and chopped parsley.

Chef's tips


To produce the same result in less time, you can use Barilla Sugo all'Arrabbiata, poured directly onto the just-drained pasta.

Suggested wine


For this rather structured, savoury, aromatic and spicy dish that is slightly acidic with good flavour, we recommend a medium-bodied, fragrant, mellow red wine, such as Cabernet Franc or Solopaca Rosso.

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