Penne with Arrabbiata sauce
Penne with Arrabbiata sauce belong to the Roman tradition, which gives us a dish which has become part of the culinary culture of the entire boot. A specialty prepared with a few simple ingredients but with a strong flavor, made with a sauce of tomatoes blasted in garlic and chilli. The final touch? The intense flavor of cheese for sprinkling the final dish. The name is unique angry. Actually seems to be derived from the fact that because of those who eat the chili pens to risks becoming red in the face, typical situation of angry people, from which it derives its name this dish.
The pens to have a preparation rediscovered recently, often used as a late night snack at gatherings among friends because of simple and rapid implementation.
Penne Rigate Spigadoro n. 73 -400 g
Garlic (about 2 cloves) -6 g
Extra virgin olive oil -40 g
Pecorino Romano cheese -100 g
5 g whole chili
3-4 tablespoons chopped parsley -8 g
Tomatoes bunch copper -400 g
To prepare the penne arrabbiata, started the preparation of the sauce, starting from cleaning and cut tomatoes (for further details, you can control the cooking school as cut vegetables). Take the tomatoes and rinse under water. Then removed the green stem and incideteli slightly making a sort of x at the point where you have removed the stem. This step allows a more rapid elimination of the outer skin from cooked. Then take a high-sided pan, fill with water, bring to a boil and blanch the tomatoes for a few seconds.
Helping with a slotted spoon and drain them put them in a bowl with ice cold (4). Now remove the skin, take out the seeds inside and cut them in half, then into quarters and then into small cubes.
Put the cubes in a small bowl and set aside.Then take a hot pepper, cut in half and cut out the seeds inside and small strips.Now take a pan, add the oil flush. Sauté a clove of garlic (whole or crushed depending on your taste) with the seeds of the pepper and mix well with a wooden spoon to avoid burning. Then add the diced tomatoes and cook for a few seconds to prevent the tomatoes from splitting, stirring well with a wooden spoon to allow even cooking. Season with salt and pepper.When cooked, remove the garlic.
Meanwhile, take a high-sided saucepan, add water and bring to a boil. Pour the pasta and cook.
When it is cooked, drain it and add it to the pan with the sauce.
Add the chopped fresh parsley finely and mix the ingredients well.
Serve and then add the grated cheese. Then serve and enjoy!