Critics wonder what makes Italian cooking so delicious. The ingredients? The history? The spices?
I think it’s a combination of all three and the fact that most Italian cooking is done so simply and perfectly. Instead of slathering on sauces and using the “more ingredients the better” motto like the French. Italian cooking brings out the essential flavors with as few ingredients as possible.
No dish embodies this motto more than Penne all’Arrabbiata.
All you need are chilis, chopped onion, garlic, salt, pepper, basil, and the blood of all Italian cooking-olive oil. (I personally add some Salami for more flavor and protein)
Of course I’m a lazy college student, so I do not personally make my own Arrabbiata sauce from scratch but it is easy to make one on your own IF you like making your own sauces. Just add tomato paste, tomatos, crushed red pepper flakes, garlic, onion, red wine, sugar, and tomatos.
If you are ALSO a lazy person like myself a jar of your favorite marinara sauce will work JUST FINE.
Start by boiling water and cooking your Penne.
In a separate pan add some olive oil and sauté your garlic, onions, and in my case salami.
If spicy dishes aren’t your thing, you may need to sit this one out. They don’t call it Arrabbiata (angry in Italian) for nothing.