Rummo Penne-Rigate-Arrabbiata
Recipe Introduction: Simple ingredients and a little heat come together in this classic Italian-inspired pasta. Rummo Penne Rigate No. 66 is tossed in a vibrant tomato sauce with garlic, fresh chili pepper, and parsley for an easy, flavourful meal.
Step 1: Finely chop the fresh chili pepper and garlic.
Step 2: Remove the parsley leaves from the stems. Finely chop the leaves and reserve the stems.
Step 3: Heat a drizzle of olive oil in a large sauté pan. Add the garlic, chili pepper, and parsley stems.
Step 4: Sauté for a few minutes, then add the peeled tomatoes. Crush the tomatoes with a wooden spoon or fork.
Step 5: Season with salt and allow the sauce to simmer.
Step 6: Meanwhile, bring a large pot of salted water to a boil and cook the penne.
Step 7: Drain the pasta while still al dente, approximately 2 minutes before the recommended cooking time.
Step 8: Remove the parsley stems from the tomato sauce.
Step 9: Add the penne directly to the sauté pan and finish cooking it in the sauce.
Step 10: Remove from the heat and add the chopped parsley.
Step 11: Toss until the pasta is evenly coated, then serve with additional parsley as a garnish.
Serving Suggestion: Serve hot with extra fresh parsley and, if desired, freshly grated Parmesan and crusty bread.
Why You'll Love It: This easy pasta delivers bold tomato flavour with a spicy kick from fresh chili. Finishing the penne in the sauce helps the pasta absorb the flavours for a delicious, satisfying meal.
Fresh St. Market Tip: Adjust the amount of fresh chili to suit your preferred heat level. For an especially silky sauce, reserve a little pasta water and add it as needed while finishing the penne in the pan.
Recipe Credit: Courtesy of Rummo — Original recipe.
Directions
Recipe Introduction: Simple ingredients and a little heat come together in this classic Italian-inspired pasta. Rummo Penne Rigate No. 66 is tossed in a vibrant tomato sauce with garlic, fresh chili pepper, and parsley for an easy, flavourful meal.
Step 1: Finely chop the fresh chili pepper and garlic.
Step 2: Remove the parsley leaves from the stems. Finely chop the leaves and reserve the stems.
Step 3: Heat a drizzle of olive oil in a large sauté pan. Add the garlic, chili pepper, and parsley stems.
Step 4: Sauté for a few minutes, then add the peeled tomatoes. Crush the tomatoes with a wooden spoon or fork.
Step 5: Season with salt and allow the sauce to simmer.
Step 6: Meanwhile, bring a large pot of salted water to a boil and cook the penne.
Step 7: Drain the pasta while still al dente, approximately 2 minutes before the recommended cooking time.
Step 8: Remove the parsley stems from the tomato sauce.
Step 9: Add the penne directly to the sauté pan and finish cooking it in the sauce.
Step 10: Remove from the heat and add the chopped parsley.
Step 11: Toss until the pasta is evenly coated, then serve with additional parsley as a garnish.
Serving Suggestion: Serve hot with extra fresh parsley and, if desired, freshly grated Parmesan and crusty bread.
Why You'll Love It: This easy pasta delivers bold tomato flavour with a spicy kick from fresh chili. Finishing the penne in the sauce helps the pasta absorb the flavours for a delicious, satisfying meal.
Fresh St. Market Tip: Adjust the amount of fresh chili to suit your preferred heat level. For an especially silky sauce, reserve a little pasta water and add it as needed while finishing the penne in the pan.
Recipe Credit: Courtesy of Rummo — Original recipe.
