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Penne Arrabbiata

GialloZafferano's picture
I'm Sonia and welcome to the Giallo Zafferano kitchen where we'll be preparing Penne Arrabbiata: a very quick pasta dish, perfect for when you have unexpected guests drop by.
  Penne pasta 14 Ounce (ridged variety is best)
  Parsley 4 Tablespoon, chopped finely
  Tinned tomatoes 12 Ounce, chop
  Extra virgin olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), chop
  Fresh chilli pepper 2 Small, chop
  Pecorino romano cheese 1⁄2 Cup (8 tbs), grated

1. Chop the garlic, chilies and the tinned tomatoes, set aside.

2. In pan sauté garlic and chilies for about a minute, add the tomatoes and let it simmer for some time.
3. In the meantime boil the pasta in salted water, cook the pasta al dente.
4. Drain the pasta when done and add the chopped parsley to the sauce, mix it together and then add the pasta, toss the pasta with the sauce and coat it well.

5. Serve the penne arrabbiata hot, sprinkle some grated pecorino cheese.

Things You Will Need
Large pan
Large pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Average: 3.8 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 571 Calories from Fat 180

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 5.5 mg1.8%

Sodium 279.7 mg11.7%

Total Carbohydrates 80 g26.7%

Dietary Fiber 5.7 g22.8%

Sugars 3.8 g

Protein 16 g31.4%

Vitamin A 37.8% Vitamin C 57.7%

Calcium 13.7% Iron 21.4%

*Based on a 2000 Calorie diet

Penne Arrabbiata Recipe Video