Culinary Explorer
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Penne all'Arrabbiata
Created by Chef Graziella
Rome's angry pasta, where peperoncino and garlic transform simple tomato sauce into something that bites back. Four ingredients, no apologies, served with the urgency it deserves.
Arrabbiata means angry, and this sauce earns the name. The heat comes from peperoncino, the dried red chili that Romans use with a generous hand. This is not a shy dish. It is not subtle. It announces itself.
The cooking of Rome has always favored directness. Where Bologna builds flavor through hours of patient simmering, Rome achieves intensity through bold, immediate gestures. Guanciale in carbonara. Pecorino in cacio e pepe. Peperoncino in arrabbiata. Each ingredient makes a statement.
Do not be timid with the chili. The sauce should have presence. If your eyes do not water slightly while it simmers, you have held back too much. You can always make a milder sauce tomorrow. Today, make the real thing.
This takes thirty minutes. It uses four real ingredients. There is no cream, no butter, no cheese in the traditional preparation. What you keep out is as significant as what you put in.
Ingredients
penne rigate
Quantity
1 pound
San Marzano tomatoes
Quantity
1 can (28 ounces)
whole peeled
extra virgin olive oil
Quantity
1/3 cup
| Ingredient | Quantity |
|---|---|
| penne rigate | 1 pound |
| San Marzano tomatoeswhole peeled | 1 can (28 ounces) |
| extra virgin olive oil | 1/3 cup |
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