Pasta arrabbiata
4 servings
30 minutes
Pasta arrabbiata is a very popular Italian pasta, slightly behind pasta bolognese or carbonara in its fame. The arrabbiata sauce, after which the entire dish is named, was invented in the central part of Italy, in the Lazio region . The nature of the sauce is reflected in its recipe, arrabbiato is translated from Italian as "angry, angry, furious". And here it is up to you to decide how angry the pasta will be. The reason is in the hot pepper, the amount and spiciness of which, of course, can be varied .
1
Prepare the necessary ingredients.
2
Chop the garlic.
- Garlic: 2 cloves
3
Chop the chili.
- Chili pepper: 2 pieces
4
Heat olive oil in a pan and sauté minced garlic over medium heat for 30 seconds. Do not let it brown, or it will become bitter.
- Olive oil: 50 ml
- Garlic: 2 cloves
5
Add crushed chili and sauté for another 10-15 seconds.
- Chili pepper: 2 pieces
6
Add tomatoes and simmer on low heat for 10-15 minutes until the sauce thickens. Add salt, pepper, and sugar to taste.
- Canned diced tomatoes: 400 g
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
7
In a large pot, bring water to a boil, add pasta, and cook for one minute less than the package instructions.
- Penne: 400 g
8
Drain the cooked pasta and add it to the sauce. Mix well, ensuring it is evenly coated with the sauce.
- Penne: 400 g
9
Sprinkle the pasta with chopped parsley.
- Parsley: 15 g
10
Submit.
