Penne all 'Arrabbiata: nice and sharp!

"All 'Arrabbiata" means "in a passionate way". And passionately spicy is the combination of onions, garlic, tomatoes and chili. We will show you step by step how Penne all 'Arrabbiata succeed.

By the way: If you like his Penne all 'Arrabbiata even more hearty, you can also refine it with bacon. Typical Italian is the smoked Italian bacon Pancetta in fine stripes.

Ingredients for 4 portions Penne all 'Arrabbiata

• 800 g of tomatoes
• 2 cloves of garlic
• 2 onions
• 2 chili peppers
• 4 stems of parsley
• 3 tbsp olive oil
• salt
• freshly ground pepper
• 400 g Penne pasta
• possibly 100 ml vegetable broth

Prepare Penne all 'Arrabbiata

1. Cut out the stalk and flower tips of the tomatoes and cut the tomato skin crosswise on the other side. Immerse in bubbly boiling water for about 20 seconds.
2. Then immediately put the tomatoes in a bowl of ice water to quench.
3. Peel off the skin of the tomatoes and dice the tomatoes. Peel garlic and onions, finely dice.
4. Rinse the chili peppers, halve lengthways, core seeds and cut the pods into strips (work with rubber gloves). Rinse the parsley and shake dry. Pick up the leaves and chop. Heat the oil in a pot and fry the onion and garlic in a glass. Add tomatoes and chilli and cook for about 30 minutes in a closed pot over low heat. Season with salt and pepper.
5. Boil noodles in plenty of boiling salted water for 5 minutes. Pour into a punch or strainer, drain and mix with the sauce. Cook for another 10 minutes over low heat while stirring. Pour possibly stock. Serve Penne all 'Arrabbiata sprinkled with parsley.

Caution: The tomato sauce in the hollow noodles is boiling hot. I'd rather let the pasta cool down before eating - or blow ...

Video Recommendation:

How to Make Pasta All'Arrabbiata aka Arrabiata Pasta Recipe (May 2024).