This simple classic Italian recipe pasta all’ Arrabiata means “angry” is originating from Lazio region in central Italy, which Rome is the capital. The good news about this classic pasta dish is that you can decide how spicy you like your sauce by adjusting the amount of crushed red peppers.

I remember cooking this dish very often for my friend Franco in Italy, but one day, I ended up with spicier dish than usual so we called it penne all’ Arrabiatissima (very angry) and not penne all’ arrabiata.

INGREDIENTS:

1-pound penne Rigate

1/3 cup extra-virgin olive oil

1 small white onion, finely chopped

4 fresh tomatoes diced

1 tablespoon crushed red chili pepper

1 garlic clove crushed

Water

Basil leaves

STEPS:

First, cook the pasta in salted boiling water following the packet instructions and drain.

Meanwhile, heat oil in a large saucepan over medium heat, then add the chopped onion, garlic and cook by stirring occasionally until the onion is soft and translucent.

Next, add the diced tomatoes and bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered for about 15 minutes, add pasta water if needed.

Finally, add the crushed red chili pepper and basil.

I added the chili pepper and the basil at the end to keep the freshness of the basil and not burn the chili pepper.