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Gourmethica

Penneall'arrabbiata.

Tomato meets garlic and chilli.

20 min4 servings

Prep 5 min · Cook 15 min

Tested in Teresa's kitchen
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Penne all'arrabbiata with Madre Terra sugo, tomato and chilli

Ingredients

For 4 servings

  • 400 g penne rigate
  • 4 tbsp extra virgin olive oilPlus a drizzle to serve
  • 3 cloves garlicThinly sliced
  • 1-2 fresh red chilliesOr 1 good pinch of dried chilli (peperoncino), to taste
  • 400 g chopped tomatoes or passata
  • 1 small bunch of flat-leaf parsleyChopped
  • Salt
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Method

6 steps, simply.

  1. Cook the penne

    Bring a large pot of water to the boil and salt generously. Cook the penne al dente per the packet time.

  2. Infuse garlic and chilli

    Meanwhile, warm the olive oil over low heat in a large pan. Add the sliced garlic and the chilli and let them infuse for 2-3 minutes — the garlic should turn pale gold, never brown, while the chilli scents the oil.

  3. Simmer the tomato

    Pour in the chopped tomatoes, salt lightly, and simmer 8-10 minutes over medium heat, until the sauce thickens and glistens.

  4. Adjust the chilli

    Taste: this is the moment to adjust the chilli. Arrabbiata should bite clearly, without masking the tomato.

  5. Emulsify the pasta

    Before draining, reserve a ladle of pasta water. Tip the drained penne into the pan, add a little pasta water and toss vigorously for 1 minute to coat every piece.

  6. Parsley and serve

    Add the chopped parsley, toss once more, and serve at once with a final drizzle of raw Madre Terra olive oil.

The small details that make the difference.

A few pointers before you start.

How much chilli?

As much as you can take — that's the whole point of the dish. Start with one fresh chilli or a good pinch of dried, then taste at the end of cooking and adjust. Arrabbiata should bite clearly, never burn so much it covers the tomato. Our Madre Terra Sugo all'arrabbiata is dosed to bite just right.

Penne or another pasta?

Penne rigate is the pasta of arrabbiata, and that's no accident: its ridges and bronze-cut surface hold the sauce, which lodges inside the tube. A smooth pasta lets it slide off. Our Libera Terra penne are made for this.

Jar or homemade?

Both are real. The from-scratch recipe for the pleasure of the gesture on a night you have time; the Madre Terra Sugo all'arrabbiata for busy nights — same tomato, same chilli, ready in the time the pasta cooks.

Good things, to start with.

Arrabbiata is anger in a sauce: arrabbiata means "angry", and it's the chilli that sets the tone. Tomato, garlic, plenty of peperoncino, a little olive oil, parsley to finish — nothing else. It's the great Roman weeknight dish: bold, lively, no detours, ready in the time the pasta water comes to the boil. The heat doesn't crush the tomato, it wakes it up.

For busy nights we put it in a jar without betraying it: our Madre Terra Sugo all'arrabbiata holds the tomato and chilli at just the right measure for a true arrabbiata in ten minutes, the time it takes to cook the bronze-cut penne rigate from Libera Terra. These organic penne come from southern cooperatives farming land once held by the clans, now returned to honest work. Their ridges and rough surface hold the sauce right inside the tube, where a smooth pasta would let it slip away. And because it's a dish with nothing to hide behind, we finish it with a drizzle of raw Madre Terra olive oil. Below, both routes: the full recipe, and the jar shortcut.

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Gourmethica · Penne all'arrabbiata · gourmethica.ch/en/recettes/penne-all-arrabbiata