Spicy Arrabbiata Penne Recipe
Boil water with a pinch of salt and few drops of olive oil (any cooking oil of your choice) add our Penne Pasta to boiling water and cook on high flame for 8-10 minutes. Rinse with ice cold water.
Ingredients
- Heat up olive oil
- Add Onions
- Add Garlic
- Add Basil
- Add Celery
- Add Bay leaves
- Add Tomatoes
- Add Chilli Flakes
Instructions
Cook as per the video instruction and add the cooked Penne pasta to the mix. Gear up to indulge 100% guilt free.WHAT IS ARRABBIATA SAUCE?
Arrabbiata (pronounced ar-rab-bee-AH-ta) is an Italian tomato sauce made with tomatoes, garlic, and dried red chillies cooked in olive oil. The name means "angry" in Italian, which is a reference to the heat from the chillies.
It is different from regular red sauce because it is deliberately spicy, uses no cream, and has no meat. The sauce is simple but punchy, and penne is the traditional pasta shape for it because the hollow tubes hold the sauce inside.
AT A GLANCE
|
Detail |
Info |
|---|---|
|
Prep Time |
10 minutes |
|
Cook Time |
20 minutes |
|
Total Time |
~30 minutes |
|
Serves |
2 |
|
Pasta Used |
WickedGud Multigrain Penne |
|
Diet |
Vegan |
|
Spice Level |
Medium to Hot |
INGREDIENTS
|
Ingredient |
Quantity |
|---|---|
|
WickedGud Multigrain Penne |
(400g, 1 serving cup size is 60g) |
|
Olive oil |
2 tbsp |
|
Onion, finely chopped |
1 medium |
|
Garlic, minced |
4 cloves |
|
Chilli flakes |
1 to 1.5 tsp (adjust to heat preference) |
|
Fresh or canned tomatoes, chopped |
400g |
|
Celery stalk, finely chopped |
1 |
|
Fresh basil leaves |
A small handful |
|
Bay leaves |
2 |
|
Salt and pepper |
To taste |
|
Pasta water |
1/2 cup (save from boiling) |
HOW TO MAKE SPICY ARRABBIATA PENNE
-
Boil water with a pinch of salt and a few drops of olive oil. Add WickedGud penne and cook on high heat for 8 to 10 minutes. Rinse with ice cold water and set aside. Save 1/2 cup of pasta water before draining.
-
Heat olive oil in a wide pan over medium heat.
-
Add finely chopped onion and celery. Saute for 3 to 4 minutes until softened.
-
Add minced garlic and chilli flakes. Stir and cook for 1 minute, being careful not to let the garlic brown.
-
Add chopped tomatoes and bay leaves. Stir well.
-
Simmer the sauce uncovered for 12 to 15 minutes, until the tomatoes have broken down and the sauce has thickened. Add pasta water if it gets too dry.
-
Remove bay leaves. Add fresh basil and season with salt and pepper.
-
Add the cooked penne to the sauce. Toss well and cook together for 2 minutes.
-
Serve hot. For extra heat, add another pinch of chilli flakes at the table.
TIPS FOR AUTHENTIC ARRABBIATA
-
Do not add cream. Arrabbiata is a tomato-only sauce. Adding cream makes it a rosa sauce, which is a different dish.
-
The onion and celery are not traditional Italian arrabbiata additions, but they add body and sweetness that balances the heat. Keep them small-diced so they disappear into the sauce.
-
Bay leaves add a subtle herbal note. Remove them before serving - they are not meant to be eaten.
-
Adjust chilli quantity to your heat preference. 1 tsp gives medium heat. 1.5 tsp or more is genuinely hot.
ARRABBIATA VS OTHER TOMATO PASTA SAUCES
|
Sauce |
Heat Level |
Key Ingredients |
What Makes It Different |
|---|---|---|---|
|
Arrabbiata |
Hot |
Tomato, garlic, red chilli |
Deliberately spicy, no cream |
|
Marinara |
Mild |
Tomato, garlic, basil |
No chilli, simple and light |
|
Red sauce (pomodoro) |
None |
Tomato, olive oil, herbs |
Neutral tomato base |
|
Puttanesca |
Medium |
Tomato, olives, capers, anchovies |
Salty and briny |
