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Le Chaudron recipe
Penne à l'arrabbiata
Penne arrabbiata
⏱ 30 minServes 4Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)penne
400 g (14 oz)tomatoes, chopped
3 clovesgarlic, sliced
2red chilies, sliced
6 tbspolive oil
1bunch flat-leaf parsley, chopped
- 400 g (14 oz) penne
- 400 g (14 oz) tomatoes, chopped
- 3 cloves garlic, sliced
- 2 red chilies, sliced
- 6 tbsp olive oil
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the garlic and chilies in olive oil for 2 minutes without burning.
- Add the tomatoes, salt and simmer 15 minutes.
- Cook the penne al dente; save a little cooking water.
- Drain and add to the sauce.
- Toss with a little cooking water.
- Sprinkle with parsley and serve.
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