Also known as ‘sugo all’arrabbiata’, arrabbiata pasta sauce hails from Italy and has been used in a wide variety of pasta dishes since the early Roman times! Penne all’arrabbiata is one of the most famous pasta dishes along with other dishes such as lasagne, spaghetti bolognese, tortellini and carbonara.
As arrabbiata translates to ‘angry’ in Italian, it is a deliciously spicy pasta sauce. It’s traditionally made with extra virgin olive oil, garlic, fresh tomatoes and dried red chilli peppers. Penne all’arrabbiata is typically served as a first course or side dish in Italian restaurants due to its simple yet incredible flavour.
This delicious pasta dish has also been celebrated in many famous films including Sette Chili in Sette Giorni and La Grande Bouffe. Most famously, it was featured in Federico Fellini’s film Roma. Directed in 1972, the film was his tribute to the city of Rome where he had grown up. The film ended up cementing penne all’arrabbiata as a national dish.
Rich in flavour and history
Although the origin of arrabbiata sauce has been lost to history, it is believed that it came from the Lazio region in Rome. The story is that it was created in an Italian restaurant, also known as a ‘Roma trattoria’, by a chef who wanted to cook his alternative version to a dish called amatriciana.
It is traditionally made with pepper, Italian cured pork cheek (guanciale), bucatini pasta, tomatoes and pecorino cheese. The chef cooked his version of the dish but left out the pork cheek, tomato and pecorino cheese. He instead used penne pasta, garlic and chilli.
Since then, penne all’arrabbiata has had many reinterpretations throughout the years. Many modern changes include replacing pecorino cheese for parmesan cheese, replacing onion for garlic, adding sauteed mushrooms, tomatoes and pancetta.
Easy gluten-free penne all’arrabbiata recipe
This classic and simple dish serves about four people and will bring the taste of Italy straight to your dinner plate! This recipe is also quick to make as it uses a jar of organic arrabbiata pasta sauce. This recipe also uses chillies, but you can deseed them to make the spicy kick less confronting or leave them out altogether.
Whether you are wanting a hearty dish to warm you up during the winter months or for a delicious way to end your week, this recipe will have you coming back for more!
What you will need -
- Fresh basil leaves (gently sliced) x ½ cup
- Garlic (diced or crushed) x 2 cloves
- Gluten-free penne pasta x 1 packet
- Large onion (finely diced) x 1
- Organic extra virgin olive oil x 2 tablespoons
- Small red chillies (finely diced) x 2
- Organic arrabbiata pasta sauce x 1 jar
- Parmesan cheese (grated or shaved) x ½ cup
- Salt x 1 teaspoon
- Pepper x ½ teaspoon
What you will need -
- Grab a large frying pan and place over a medium-high heat.
- Add in the organic extra virgin olive oil. Once it becomes hot, add in the chillies, garlic and onion.
- Cook for around six minutes until the onion turns translucent and soft. Remember to keep stirring so it doesn’t burn while cooking.
- Once cooked, pour in the organic arrabbiata pasta sauce and the fresh basil leaves. Keep the heat at the same setting until it starts to boil.
- Once boiling, turn down the heat to medium-low so it begins to gently simmer.
- Season with the salt and pepper and then let it simmer for about 15 minutes without covering the pan with a lid.
- While the sauce is simmering, fill a large pot with salted water. Put it on a high heat and bring to a boil.
- When boiling, cook the gluten-free penne pasta according to the instructions on the back of the packet.
- Once al dente (almost cooked), drain the pasta while keeping about one cup of the cooking water. Once drained and returned to the pot, pour in the reserved cup of cooking water. Give the pasta a good stir and ensure that all the pasta is thoroughly coated.
- Equally distribute the gluten-free penne pasta into serving bowls. Using a kitchen spoon, carefully scoop and pour the arrabbiata sauce over the pasta.
- Give it a good mix to ensure that the penne pasta is fully coated and then cover and leave for around five minutes. This is so the penne pasta will absorb the pasta sauce.
- Take the cover off and top up each bowl with additional pasta sauce if it is looking a little dry.
- Garnish with any remaining basil and then sprinkle the parmesan cheese over each bowl before serving.
Save yourself the hassle when cooking by using a jar of organic arrabbiata pasta sauce instead! Search for a leading online gourmet and organic foods supplier in Australia and discover the reason why this delicious dish holds such a special place in the heart of every Italian.