Italian traditional home-cooked meal recipe: #10 Making penne ar
Hello, I'm Casameana.^ The recipe I'm going to introduce today is Penne all'arrabbiata, a well-known pasta in Korea, which is a name made from tomato sauce and spicy taste. Penne 'penne' is a kind of pasta attached to it because it is shaped like a pen, and Arabic 'Arrabbiata' is an Italian word meaning angry. Penne all'arrabbiata is a traditional pasta in Rome, central Italy, made with simple ingredients such as amatricia pasta and carbonara.
2 serving
Within 15 minutes
CasaMeana
Ingredients
  • If it's pasta
    180g
  • Holtomatoes
    250g
  • peperoncino
    1-2ea
  • Garlic
    1piece
  • parsley
  • Extra Virgin Olive Oil
  • Salt
Video
Cooking Steps
STEP 1/13
Ingredients:
Pasta (Penne noodles) 180g
250g peeled tomato hole
1-2 Pepperoncino peppers
a slice of garlic
Parsley (Select)
Extra Virgin Olive Oil
Salt
** Add peccorino cheese powder to taste.
STEP 2/13
First, put about 2L of water to boil the noodles in a pot and bring to a boil.
STEP 3/13
Mash 250g of peeled tomato hole with spoon or fork.
STEP 4/13
Remove the pepper seeds and chop them into small pieces
I removed the seeds and cut them into small pieces.
STEP 5/13
Chop the parsley into small pieces.
STEP 6/13
When the water boils, add noodles and a spoonful of salt and simmer over medium heat for 9-11 minutes.
STEP 7/13
Pour enough olive oil into a pan, add one side of garlic, and stir-fry slightly over medium heat until the garlic flavor comes up.
STEP 8/13
Add one shredded pepper and stir-fry slightly over medium heat
STEP 9/13
When the garlic and pepper smell comes up twenty-two, add the tomato hole and slowly cook over medium heat.
STEP 10/13
Sprinkle a bit of salt
STEP 11/13
Now add the al dente-cooked pasta to the pan and toss well over low heat for about a minute.
STEP 12/13
Mix the pasta mixed with the sauce with one or two soups of noodles and mix them well to make a softer, creamy pasta.
STEP 13/13
The traditional Italian pasta, Penna Alaviana, is done.
Place the finished pasta on a plate.
Sprinkle with shredded parsley to taste.
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