Penne all'Arrabbiata: the classic Italian recipe with Penne Rigate Rum

Few recipes sum up Italian cooking as well as Penne all'Arrabbiata: pasta cooked al dente, a quick sauté of garlic and chili, quality peeled tomatoes and a generous handful of fresh parsley. In just 20 minutes you'll have a dish full of character on the table — perfect for a weeknight dinner or to impress your guests with an Italian classic done right.

⏱️ 20 minTotal time

🍽️ 2 servingsServings

🌶️ Medium spicyHeat level

🇮🇹 LazioOrigin

The key is in the ingredients: good Penne Rigate No. 66 Rummo, whose rough surface and "Lenta Lavorazione" (slow processing) hold the sauce perfectly, and real Italian peeled tomatoes, like Rodolfi Peeled Tomatoes, with that sweet, balanced flavour typical of Parma's Food Valley.

Ingredients (serves 2)

250 g Penne Rigate No. 66 Rummo
400 g Rodolfi peeled tomatoes
2 garlic cloves
Fresh chili, to taste
Fresh parsley, to taste
Extra virgin olive oil
Salt

Method

Finely chop the fresh chili and garlic cloves. Then prepare the parsley: remove the stems and finely chop the leaves.
In a saucepan, heat the extra virgin olive oil with the garlic, chili and parsley stems. Sauté for a few minutes, then add the peeled tomatoes, crushing them with a wooden fork. Season with salt and let it cook.
Boil the Penne in a pot of salted water. Drain al dente and finish cooking directly in the saucepan with the sauce, after removing the parsley stems.
Remove from the heat, add the chopped parsley and mix well to combine. Plate up, adding a little more parsley as garnish.

Buon appetito!