Penne all'arrabbiata

Penne all'arrabbiata

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / people: 476 kcal
, Fat: 8 g
, Carbohydrate: 78 g
, Protein: 20 g

Penne all'arrabbiata could be described as the hotter, spicier sister of conventional tomato sauce. It's all about the chilli pepper – or chilli. It is the red peppers that give the sauce its sophisticated twist and slightly fiery finish that leave you wanting more. Classic and delicious!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g pasta (penne or spaghetti)
salted water, boiling


1 tbsp olive oil
2 garlic cloves, squeezed
2 red chilli peppers (or chillies), deseeded, cut into thin rings
1 ½ dl red wine
800 g chopped tomatoes
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp herb salt

To serve & garnish

½ bunch parsley, finely chopped
a little pepper
60 g Parmesan, grated
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How it's done

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Cook the pasta in salted water until al dente, drain and keep warm.


Heat the oil in the same pan, sauté the garlic and chilli pepper. Pour in the wine, add the tomatoes, herbs and salt, cover and simmer over a medium heat for approx. 20 mins.

To serve & garnish

Mix the sauce in with the penne pasta, garnish with parsley and ground pepper. Grate a little parmesan over the top, serve the rest with the meal.

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