Penne All'Arrabiata

Today I will go with a Roman Favorite.  Penne All'Arrabiata or in other words "Angry Penne".
As well you may know by now Penne are a pasta also known as Mostaccioli.
Be sure to buy "Penne Lisce".  That is the opposite of "Penne Rigate" or ribbed penne.  Unlike Rigatoni (big ribbed ones) that are always "ribbed", Penne come in two stiles "Lisce" and "Rigate".  For the recipe you will need "Lisce" or smooth ones.
The pasta is important.  The shape does make a difference in the way the sauce adheres.  Do not stray.

Penne All'arrabiata

1 Lbs of Penne Lisce

4 Cloves of garlic

(2)Two small hot peppers (red and dry)

6  TBS of Olive oil (extra virgin).

Salt

1 can of Crushed tomatoes (Again never spices in them. Just plain)

1 Bunch of parsley


Heat oil and add crushed garlic and hot peppers,
Cook until the garlic turns golden and add tomatoes.
Cook for 25 minutes after adding tomatoes on a low flame, ad salt to taste (remember not too much salt because the pasta water is always salty)...turn off when done, and remove red peppers before adding to the pasta.

Put water into a large deep pan.  Add salt (water for pasta should taste like sea water), bring to boil then add pasta (never add pasta when water is not boiling and never put a cover on it).
When pasta is cooked,  very al dente this time, remove from water and add to the sauce just made.  reheat the sauce for a minute with the pasta in it (the romans do it this way often...but not all are married to this idea).  Once the pasta has quickly reheated and folded into the sauce, remove from fire and prepare to serve it (immediately) with large cut (not minced) parsley on top.  Do not add parmigiano on this pasta.  As a rule spicy things do not get cheese (though, very rarely, cheese like Pecorino is used).

Buona Sera