Chilies vary in heat. Begin with half the chili if you prefer a gentler sauce, then taste before adding more. Keep the garlic over moderate heat so that it perfumes the oil without becoming bitter. The sauce should cling to the penne, with a little movement left in the pan.
Penne all’arrabbiata
Prep 10 min · Cook 20 min · Serves 4 · Difficulty Easy
Method
Bring 4 liters of water to a boil. Crush the tomatoes in a bowl with their juice. Lightly crush the peeled garlic, finely slice the chili and chop the parsley.Bring 17 cups of water to a boil. Crush the tomatoes in a bowl with their juice. Lightly crush the peeled garlic, finely slice the chili and chop the parsley.
Warm the olive oil in a wide frying pan over medium-low heat. Add the garlic and chili and cook for 1–2 minutes, until fragrant, without letting the garlic brown. Lift out the garlic.Warm the olive oil in a wide frying pan over medium-low heat. Add the garlic and chili and cook for 1–2 minutes, until fragrant, without letting the garlic brown. Lift out the garlic.
Add the tomatoes and their juice with 2 g salt. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce has thickened but remains loose enough to coat the pasta.Add the tomatoes and their juice with 2 g salt. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce has thickened but remains loose enough to coat the pasta.
While the sauce cooks, add the remaining 30 g salt to the boiling water and cook the penne according to the package, until just al dente. Reserve 150 ml pasta water, then drain.While the sauce cooks, add the remaining 1 oz salt to the boiling water and cook the penne according to the package, until just al dente. Reserve ⅔ cup pasta water, then drain.
Transfer the penne to the sauce and toss over medium heat for 1 minute. Add reserved pasta water a spoonful at a time if the sauce needs loosening. Turn off the heat and stir in the parsley and half the Pecorino.Transfer the penne to the sauce and toss over medium heat for 1 minute. Add reserved pasta water a spoonful at a time if the sauce needs loosening. Turn off the heat and stir in the parsley and half the Pecorino.
Divide between four warm plates and finish with the remaining Pecorino. Serve immediately.Divide between four warm plates and finish with the remaining Pecorino. Serve immediately.
