Penne all’Arrabbiata

Literally meaning "angry," arrabiata is known for it's spiciness. The name of the sauce is due to the heat of the chili peppers. The dish is usually served with penne, and may have chopped fresh parsley as garnish. So, I enjoyed going to this Italian restaurant Mama Lucia in Rockville where I would always order the exact same dish. They made the best Penne all’Arrabbiata I had ever tasted. Needless to say after I got married and moved to Virginia,  I missed the delicious spiciness of that pasta sauce. Nirav said he believed I could just recreate the same recipe in my kitchen. I have to say I had my doubts. But after several trial and errors over the years I have finally got this recipe down. 

Buon Appetito!

 










serves 5-6
 
Ingredients
1 16 oz box of Penne Pasta
4 tbsp olive oil
1 medium diced onion
3 cups diced mushrooms
5 diced roma tomatoes
2 tbsp minced garlic
1/2 tsp minced ginger
1 tsp red pepper flakes
3 tbsp tomato paste
3 tsp sugar
2 tsp red chilli powder
1 cup plain pasta sauce (choose your favorite)
1 tsp italian seasoning
salt/pepper to taste
2 cups of pasta water
parsley or basil (Chiffonade) for garnish

Method
Cook penne in salt water according to the box instructions.
Save about 2 cups of pasta water before you drain all the water out from the cooked pasta. Put it aside until we are ready for the stock.
Heat oil in a sauce pan and add onions.
Cook till the onions are almost translucent.
Add mushrooms, garlic, ginger and red pepper flakes. Stir and mix well.
Let it cook for about 4 -5 minute until mushrooms soften.
Put in the tomatoes and cook the mixture till tomatoes get semi-soft. (Dont over cook them. We like the small pieces of tomatoes intact.)  Usually takes about 5 minutes or so to cook.
Add tomato paste, red chilli powder, italian seasoning and sugar.
Mix well and let it cook till some oils separate.
Add the previously saved water stock along with the pasta sauce and stir well.
Add some salt and black pepper to taste.
Mix in the cooked penne to the sauce and simmer until ready to eat.
Garnish with parsley or basil.

Serve with warm garlic bread and enjoy!! :-)