How to make Spaghetteria’s penne all’arrabbiata

There’s always something to celebrate when you have pasta from Spaghetteria on the table. But because we can’t go to Spaghetteria in the evenings due to coronavirus, we’re simply bringing Spaghetteria home! Because making a traditional penne all’arrabbiata is at least as much fun. This authentic classic from Italian cuisine is a great example of less is more: with few ingredients and a short preparation time, you can put a real showstopper of a pasta dish on the table. Buon appetito!

How to make penne all’arrabbiata

1. Put a large pot of water with salt on the stove to cook the penne. Wash the tomatoes and cut them in half.
2. Slice the garlic and red chili pepper (leave the seeds in). Fry them in a frying pan over high heat in a splash of olive oil until the garlic turns golden brown.
3. Remove the pan from the heat and add the tomatoes; let them simmer over low heat for 8 minutes.
4. Wash the parsley and finely chop the leaves. Add half of it to the sauce and season with salt to taste.
5. Cook the penne in plenty of boiling salted water according to the indicated cooking time and drain. Add the pasta to the sauce and stir over high heat.
6. After a minute or two, the sauce will have been absorbed well by the pasta and it can go onto the plate. Sprinkle the pasta with the remaining parsley (and, like me, stubbornly, with fresh basil) and (yep, stubbornly) with a piece of the most delicious burrata you can find.

Also read:

• Is spaghetti actually Italian?
• 4 common mistakes when making carbonara
• Robert Kranenborg’s spaghetti Ccarbonara