Zaccagni Penne Rigate all'Arrabbiata
A simple and authentic dish that enhances the texture of Zaccagni Penne Rigate pasta. Perfect for any occasion and ready in a few steps.
Ingredients (for 2 people)
- 200g Zaccagni Penne Rigate
- 2 cloves of garlic
- 1 sprig of parsley
- Chili pepper in oil to taste
- 1 jar of Zaccagni Basil Sauce
- Le Prunaie Organic Extra Virgin Olive Oil
To start, heat a drizzle of Le Prunaie Organic Extra Virgin Olive Oil in a large pan. Add 2 lightly crushed garlic cloves and let them brown over low heat until golden and fragrant. This step is essential to create the aromatic base of the arrabbiata sauce.
When the garlic is well browned, add the parsley and chili pepper and let them flavor. Add the Zaccagni Basil Sauce. Stir carefully and cook for a few minutes so that the tomato heats up and blends with the aroma of the oil. If you want to make the recipe spicier, you can add fresh or dried chili pepper to your taste.
Meanwhile, bring a pot of salted water to a boil and cook the Zaccagni Penne Rigate. Drain the pasta al dente, reserving a ladleful of cooking water.
Transfer the penne to the pan with the sauce and sauté for a few minutes, adding a little cooking water to achieve a creamy and rich consistency. Finish the dish with a sprinkle of parsley powder (or fresh chopped parsley) and garlic chips.
Serve your Penne all’Arrabbiata with Zaccagni Penne Rigate immediately, a simple and authentic dish, perfect for those who love the strong flavors of Italian tradition.
Until the next "A tavola con Zaccagni" recipe!
