(Angry Pasta) recipe
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Larry and Heather of CycleItalia cycling tours sent me this Italian recipe for Penne all'Arrabiata. Arrabiata is Italian for angry, from the hot pepper flakes in the sauce. It's easy enough for a bike racer to make and it's good, healthy food.
Done right this classic dish (which Tuscans claim as their own) is exquisite, but still good even when made with lesser quality ingredients.
- 1 lb dried penne, preferably an artisan brand made with bronze dies like Gragnano
- 1/4 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/2 cup red wine
- 1 28 oz can Italian tomatoes
- 1/4 cup chopped fresh parsley
- Salt to taste
In a pan large enough to hold pasta and sauce, heat olive oil over medium heat, add garlic and red pepper flakes. Saute briefly, but DO NOT BROWN THE GARLIC, then add wine and cook until almost evaporated, then add tomatoes and bring to boil.
Reduce to simmer and cook uncovered for at least one hour - ideally until the tomatoes start to separate slightly from the oil.
Taste and add salt near the end of cooking. Meanwhile, boil pasta al dente, drain and add to sauce in the pan along with half the parsley.
Toss well and cook for 1-2 minutes, checking again for salt. Garnish with remaining parsley, drizzle with additional olive oil and serve. NO GRATED CHEESE on this dish!
Larry and Heather of CycleItalia send out an electronic newsletter. Each has a recipe for a tasty Italian dish plus news of upcoming CycleItalia tours. If you would like to get on his e-mail list, shoot him a note. His "contact us" link is in the upper right-hand corner of his home page.