Yuri, my roomate while I did my study abroad in Rome, Italy many years ago (1994), (read How I became a Foodie), knows from personal experience that Penne all’arrabbiata is one of my favorite pasta dishes.  Last January, I saw her while skiing in Colorado and she reminded me that most of the times that we would eat out on the town in small trattorias near our apartment in the surroundings of Piazza Navona, I would order this meal.  In pure Roman tradition, its is made with fresh crushed tomatoes, garlic and pepperoncini (red chili pepper flakes).  I like the sauce to be a bit heartier, so I make it with my Marinara Sauce recipe, which includes some onions and carrots as well. I ask that purist of this recipe forgive me for also adding fresh basil (it is usually sprinkled only with fresh parsley), but to me fresh basil’s aroma and taste is just superb with tomato sauce, plus, I always have fresh basil in my herb garden!!!! The fact that this sauce fills the barrels of the penne pasta and then busts in your mouth in every bite, makes this dish memorable and wishing you were eating from a bottomless bowl.  Arrabbiata, which means “angry” in Italian, has the right amount of spiciness, freshness and beautiful coloring. This dish can be eaten as a main course or as a side to your favorite meat. Once again, we have to thank Christopher Colombus for discovering the New World and bringing tomatoes to the Italian cucina! Ja!!! Questa é una ricetta troppo facile di fare in casa!

Buon Apetito!

Penne all’arrabbiata

Ingredients

Recipe for Marinara Sauce (try to use fresh or good quality canned tomatoes that are organic and natural, no preservatives, which makes it taste better)

add 1/2 – 1 tsp of pepperoncini or red pepper flakes (depending on taste)

1 pound of penne pasta

chopped parsley  or basil for garnish

parmesan cheese, optional

Procedure

1.  Make Marinara Sauce recipe.  This recipe calls that you pulse tomatoes a few times in a blender before adding to the pot, to make it more liquid than chunky.  Add pepperoncini and let simmer for about 15 minutes.

2.  Make pasta according to manufacturer’s instructions.

3.  Fold drained pasta with cooked Arrabbiata sauce then garnish with the chopped parsley when serving.  Serve as a main or side dish.