Gerardo's penne all'arrabbiata

Gerardo's penne all'arrabbiata


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About this recipe: If you like spicy pasta dishes, this traditional and simple recipe is for you. Spicy and full of flavour for any time of the year.


Serves: 4 

  • 450g penne pasta
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, cut in half
  • 1 carrot, chopped
  • 1 (400g) tin peeled plum tomatoes
  • 1 1/2 teaspoons salt
  • 2 tablespoons grated Pecorino cheese
  • 1 teaspoon extra virgin olive oil
  • dried red chilli flakes, to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cook the pasta following the directions on the packet; drain and set aside.
  2. Heat 1 1/2 teaspoons oil in a frying pan over medium heat with onion and garlic.
  3. When onion is golden brown, remove garlic and add the carrot.
  4. After 4 minutes, add the peeled tomatoes and salt, and cook for 25 minutes, stirring every so often.
  5. Toss the sauce with the hot cooked penne pasta and 1 teaspoon of olive oil, Pecorino cheese and abundant red chilli flakes. Serve.

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