Penne Pasta recipe and cooking

 **Prepare: Penne al dente, or Penne tossed with Hot Tomato Sauce recipe and cooking**

Penne pasta recipe and cooking

**Penne Arrabbiata**

is a classic Italian dish known for its tasty simplicity. "Arrabbiata" means "angry" in Italian, and it refers to the sauce's red chili peppers' scalding kick. This is a quick and easy meal recipe that is satisfying.

**Content:** 

12 ounces (340 grams) of pasta penne 

Two tsp olive oil -

 Three chopped cloves of garlic

One or two finely chopped red chile peppers (adjust according to taste)

One can of smashed tomatoes, 14 oz. or 400g

Chopped fresh basil leaves - To taste

add salt and pepper 

Grated Parmesan cheese if desired

Guideline

1: Make the polenta first

Fill a large pot with water and bring it to a boil Add a good pinch of salt to the water The salt helps season the pasta from the inside out while it cooks

Once the water reaches a rolling boil add the penne pasta and cook stirring for the recommended 10 to 12 minutes or until the pasta is firm to the bite

Stir the pasta occasionally to prevent it from sticking together

Remember to reserve 1/2 cup of the cooking water before draining the pasta. You can subsequently change the sauce's consistency thanks to this starchy water

After the spaghetti has drained set it aside

Penne pasta recipe and cooking 

2. Get the sauce for Arrabbiata ready:

In a big skillet over medium heat warm up two tablespoons of olive oil while the pasta cooks.

Add the chopped red chili peppers and minced garlic. The garlic should sauté for one to two minutes but not brown. Garlic can become bitter if burned, so take care not to burn it.

Stir thoroughly to blend the crushed tomatoes garlic and Chile in the skillet. To taste, add salt and pepper for seasoning.

The sauce should thicken slightly after 10 to 15 minutes of simmering over medium-low heat stirring now and then. To keep the sauce from adhering to the skillet's bottom turn down the heat.

3. Mix the Sauce and Pasta together:

Toss in the prepared penne pasta and the arrabbiata sauce in the skillet.

Make sure all of the pasta is thoroughly coated when you toss it with the sauce. To get the right consistency, thin up any excess thick sauce by adding a small amount of the pasta boiling water that was set aside.

4. Present & Garnish:

Place the penne arrabbiata onto plates for serving.

If preferred, garnish with finely chopped fresh basil leaves and freshly grated Parmesan cheese.

For extra taste drizzle a little extra virgin olive oil over it.

5: have fun!

Serve hot and savor your flavorful, piquant penne arrabbiata with a side salad or a slice of crusty bread.

A word of caution:

Modify the Spicy Content: You can change the amount of chili peppers to suit your level of spicy tolerance. For a tastier spice red pepper flakes can also be used.

Make Use of High-Quality Ingredients: Ripe tomatoes, fresh garlic and premium olive oil all contribute significantly to flavor.

Put Your Own Touch on It:

To make it more substantial use some protein, such as Italian sausage grilled chicken or shrimp.

Italian cooking is all about using fresh ingredients balancing flavor and making basic preparations. This recipe is simple but flavorful. Savor this freshly prepared penne arrabbiata!