Penne all Arriabbiata Davide Originale Sauce
2 cups Davide Originale Italian Tomato Sauce
340 gr (12 oz) Italian Penne Pasta
2 medium cloves of fresh garlic (minced).
Handful of fresh chopped parsley
1/8 teaspoon red pepper flakes or a small chili pepper minced – about 1/2 tablespoon.
2 tablespoons Extra Virgin Olive Oil
120 gr (4.2 oz) of fresh grated Romano Cheese (use a good Romano like Locatelli).
Serves about 4-5 persons.
Start heating the water for the pasta in the pot. Choose a quality pasta and follow directions for cooking time. Remember to salt the water.
Heat a large frying pan or chef's pan over medium heat. (The pan should be large enough to accommodate the cooked pasta and sauce).
Add olive oil and garlic. Simmer about 30 seconds. Add red pepper flakes and simmer for another 30 seconds. (Careful do not burn the red pepper flakes. If you do, remove and start over). (If using fresh chili pepper, cook till tender).
Add Davide Originale.
Add chopped parsley saving some to garnish.
Cook the pasta. Taste and drain while firm. Save some of the water and put them into the pan with the sauce.
Add pasta to the pan. Add a ladle of the pasta water to the pan and half the Romano cheese. Saute (mix gently) over low heat a minute. Taste. If you wish to add more pasta water, cheese, or red pepper, you may at this time. Saute another minute. Portion onto plates or serving platter, sprinkle with cheese, and garnish lightly with parsley.
This is a classic Roman dish enjoyed often. It is mean to be a bit spicy. The word “arriabiata" means “angry” so you want the “penne” (“feathers”) to have some “attitude,” which comes from the red pepper. Penne all' arriabbiata” is often a favorite late night meal in Italy enjoyed with friends. It is very flavorful and does not take a long time to prepare. Davide Originale Sauce will give the “arriabbiata” smoother finish due to the fresh soffritto base of the Davide Sauce.