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Recipe · 4 servings
Penne all’Arrabbiata
A few ingredients and all the spirit of Roman home cooking: tomato, garlic and fresh chilli. Ridged Penne hold the fiery sauce in every groove.
01 Ingredients
| Falco Ridged Penne | 350 g |
| Chopped tomatoes | 500 g |
| Garlic | 1 clove |
| Fresh chillies | 1–2 |
| Extra virgin olive oil | 40 g |
| Grated Pecorino Romano | 100 g |
| Chopped parsley | to taste |
| Salt | to taste |
02 Method
- Gently heat the oil with crushed garlic and chopped, deseeded chilli so the oil takes on flavour without burning.
- Add the tomatoes, season with salt and cook over medium heat for 10–15 minutes.
- Cook the Penne very al dente, reserving a ladleful of cooking water.
- Finish cooking the pasta in the pan with the sauce and cooking water, allowing the starch to create a glossy coating.
- Serve with Pecorino Romano and chopped parsley.
Used in this recipe
Falco Ridged PenneKeep cooking
