Authentic Original Italian Recipes from the Heart of a True Roman Cooking Tip: Always read recipe and instructions in their entirety before beginning. This will help to ensure that no procedure or instruction will take you by surprise. Penne all'Arrabbiata Kitchen Equipment: Standard stovetop range, preferably gas but electric is OK. Kitchen utensils - use wooden or metal utensils if possible - some plastics may melt. Large (5 quart/litre) "pentola" [cooking pot] Large frying pan Ingredients (4 servings): 1/4 cup (about 60 ml) extra virgin olive oil 3 or 4 "spicchi" [sections] of a fresh "punta d'aglio" [garlic clove] (do not use entire clove) 3 medium peeled, chopped "pomodori" [tomatoes] 2 tablespoons fresh chopped "prezzemolo" [parsley] "pepe rosso macinato" [crushed red pepper] (1 teaspoon more or less according to taste) 16 oz. package (500 mg) penne pasta granulated salt Preparation instructions: Preheat olive oil on high heat. Cook penne pasta "al dente" - penne should still be somewhat firm after cooking. Dani says, "NO MUSHY"! To hot oil add garlic and chile pepper - cook until golden brown. Reduce heat to medium and add tomatoes and salt. Cook uncovered until sauce thickens, about 20 minutes. Drain penne and pour into a warm serving bowl. Pour the sauce over the pasta and gently work sauce to cover the penne - do not stir as this may break up the pasta. Sprinkle individual servings with parsley. Buon Appetito! Questions or comments about Dani's recipes? Please click here: E-mail Dani Go back to Dani's Cucina front page Thank you for being visitor number 26089 on this recipe page. Please visit again!