Momofuku’s David Chang has a Netflix series called Ugly Delicious. It basically means the uglier the dish the better it tastes; it doesn’t have to look pretty in order to taste delicious. The same idea applies to my Angry Delicious Penne Arrabbiata. Why ‘angry’? Well because Arrabbiata literally translates to ángry’ in Italian (which in this case means ‘spicy’) and with the Penne Arrabbiaita, the angrier the dish the tastier it is.
It’s the perfect weeknight meal because it’s super easy and quick to make. But don’t get me wrong… there’s nothing simple about the flavors. Obviously you need some red hot chili peppers to give the sauce its angry heat, but this sauce also includes vodka and anchovy fillets to intensify the flavors in the tomatoes. My favorite part about this recipe is the minimal effort it takes to get a flavorful sauce. By this I mean not a lot of chopping is required. Just a few slices of garlic cloves and a handful of parsley is all the work that’s required with the knife. The rest is just add, smash and simmer.
If you need a little kick on a Monday evening, or possibly on Hump Wednesday to get you through to the weekend, try this quick and easy Penne Arrabbiata. The angrier you make it the happier you will be (that is of course if you like spicy flavors).
Recipe adapted from Jamie Oliver’s NYC Vodka Arrabbiata.
Penne Arrabbiata
A tomato based sauce with a bit more heat than your usual pasta sauce. If you like some kick in your sauce, you'll love Arrabbiata.
Ingredients
- 500g penne rigate
- 1/3 cup extra-virgin olive oil
- 1-2 teaspoons red pepper chili flakes (depending on how spicy you like it)
- 5 cloves garlic, finely sliced
- handful of fresh parsley, chopped (divided)
- 2-3 anchovy fillets
- 3 cans (400g each) whole tomatoes
- 1/4 cup vodka
- 1/4 cup grated pecorino Romano cheese (or Parmesan)
- zest and juice of 1 lemon
- sea salt
Directions
- Step 1 Prepare your pot of water for the penne. Salt generously (about 2 tablespoons). Prepare the penne as per package instructions. Cook to al dente.
- Step 2 Meanwhile, in a large pan/skillet heat olive oil over medium heat. Add the chili flakes and cook until a bit darkened (about 3 minutes). Add anchovies and cook until dissolved. (Anchovies intensifies the flavor of the tomatoes.) Add 1/2 of the chopped parsley and garlic and cook for about 30 seconds more, making sure not to burn the garlic.
- Step 3 Add in the tomatoes with all its juice and 2 generous pinches of sea salt. Add the vodka. Lightly smash up the tomatoes for a smooth texture.
- Step 4 Let simmer for about 15 minutes. Taste and adjust your salt if needed.
- Step 5 When the pasta is ready reserve about 1/2 cup of the pasta water. Then drain your pasta and toss into the sauce. Combine well. If too dry add in some reserved pasta water.
- Step 6 To serve divide between bowls,top with lemon zest, a bit of lemon juice, the rest of the chopped parsley and a sprinkle of grated cheese.