The name arrabbiata (angry) of this dish it's because of the use of chilli.
When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!
And again this recipe belongs to the Roman cooking tradition.
Ingredients for 4 persons
14 oz Penne rigate pasta
8 tablespoons of extra virgin olive oil
2 Cloves of garlic finely chopped
2 or 3 dried or fresh red chilli roughly chopped
1.1 lb Chopped tomatoes
A small handful of flat leaf parsley roughly chopped
Salt to taste
Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
Sauté for a couple of minutes or until the garlic becomes golden , then add the chopped tomatoes ,season with salt, stir for a few seconds.
Cook on medium/low heat for about 20-25 minutes. Cook penne pasta al dente , drain it and add it into the pan containing the sauce,
then sprinkle with chopped parsley give a quick stir and serve immediately.