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Le Chaudron recipe

Penne arrabiata

Spicy penne arrabbiata

⏱ 25 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 500 g (18 oz)penne rigate
  • 800 g (28 oz)canned peeled tomatoes
  • 6 clovesgarlic
  • 2dried red chilies
  • 100 ml (½ cup)extra-virgin olive oil
  • 1large bunch of flat-leaf parsley
  • 80 g (3 oz)grated pecorino romanoor Parmesan
  • 1 tspsugar
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) penne rigate
  • 800 g (28 oz) canned peeled tomatoes
  • 6 cloves garlic
  • 2 dried red chilies
  • 100 ml (½ cup) extra-virgin olive oil
  • 1 large bunch of flat-leaf parsley
  • 80 g (3 oz) grated pecorino romano or Parmesan
  • 1 tsp sugar
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pasta pot1 large sauté pan (32 cm / 12½ in)1 wooden spoon1 paring knife1 colanderBlack peppercorns

03 — Method

  1. Bring a large pot of salted water (10 g per liter) to a rolling boil.
  2. Remove the germ from the 6 garlic cloves and chop finely. (Arrabbiata means “angry” in Italian.)
  3. Crumble the 2 dried chilies — adjust to your taste for heat. Finely chop the parsley.
  4. Heat the 100 ml (½ cup) of olive oil in the large sauté pan over medium heat. Add the garlic and chili and cook 2 minutes, stirring, without burning the garlic.
  5. Add the canned tomatoes, crushing them with a fork. Sprinkle with the sugar to balance the acidity.
  6. Season generously and simmer over low heat for 15 minutes, stirring often, until thick.
  7. Meanwhile, cook the 500 g (18 oz) of penne AL DENTE according to the package. Save 100 ml (½ cup) of the cooking water before draining.
  8. Add the penne to the hot sauce and toss for 1 minute. Stir in half the parsley. Serve topped with pecorino and the rest of the parsley.

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CategoryMain dishes