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Enraged Pasta (Penne all Arrabiata)

Monday, 26 May 2008


Of all the spicy Calabrian dishes, this one is probably the best known. Feel free to increase the heat scale by adding more peperoncini.


At a glance
Cooking Method
Heat Level
Main Course
  • 2 tablespoons olive oil

  • 2 to 3 medium onions, chopped

  • 2 to 3 cloves garlic, finely chopped

  • 2 small chile pods, red, hot (Thai , Serrano or Birdseye), seeds and stems removed, finely chopped

  • 2 14-ounce cans chopped tomatoes, for example Progresso

  • 1 pound Penne Rigate pasta

  • 3 ½ ounces Parmesan cheese, grated

  • Pinch of sugar, salt


In a pan, heat the olive oil over low heat. Add the onions, garlic, and chile and cook until the onions are golden brown. Add the tomatoes and cook, uncovered, for about 15 minutes over low to medium heat.
Meanwhile cook the pasta "al dente" in lightly salted water, according to instructions on the package. Grate the parmesan cheese and stir half of it into the sauce. Season with salt and sugar to taste. Drain the pasta well, mix thoroughly with the sauce, and sprinkle with the remaining parmesan cheese.
Serve piping hot.


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