Description
Penne Arrabbiata with Mozzarella is a spicy Italian pasta dish featuring tender penne tossed in a flavorful arrabbiata sauce made with roasted bell peppers, garlic, tomato, and chili flakes, finished off with melted mozzarella and a sprinkle of parmesan for extra richness. Perfect for a quick yet satisfying meal with a delicious balance of smoky, spicy, and cheesy flavors.
Ingredients
Vegetables and Aromatics
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 2 spring onions (scallions, sliced)
Dry Goods
- 400 g (14 oz) dried penne pasta
- 1 tbsp tomato puree (paste for US)
- 400 g (14 oz) tinned chopped tomatoes
- 1 tsp dried thyme
- 1 heaped tsp dried chilli flakes
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 pinch chilli flakes
Dairy
- 250 g (8 3/4 oz) mozzarella (roughly torn)
- 3 tbsp finely grated parmesan cheese
Oils and Fats
- 1 tbsp olive oil
Instructions
- Prepare and Char the Bell Peppers: Place the whole red and yellow bell peppers on a grill tray and put them under the broiler or, alternatively, char them carefully over a gas hob flame using heat-proof tongs. Grill until the skins are blackened and charred all over by turning them frequently, which should take about 10-12 minutes.
- Steam and Cool the Peppers: Once charred, wrap the peppers in tin foil and let them cool slightly in the foil to make peeling easier later.
- Cook the Pasta: While the peppers are grilling, bring a large pan of water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Start the Sauce Base: In a large frying pan or skillet, heat olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 2-3 minutes until the onions begin to soften.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato puree, cooking for 1 minute to develop flavors.
- Simmer the Tomato Sauce: Add the tinned chopped tomatoes, dried thyme, dried chilli flakes, and sugar. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes until slightly thickened.
- Prepare the Peppers: Remove the cooled peppers from the foil, peel off the charred skins, discard the seeds, and slice the peppers. Add the chopped peppers to the simmering arrabbiata sauce.
- Combine Pasta and Sauce: Add the drained penne to the sauce and stir thoroughly until all the pasta is evenly coated with the spicy, flavorful sauce.
- Add Mozzarella and Heat Through: Toss in the torn mozzarella chunks and continue heating the mixture for an additional minute to allow the cheese to melt slightly but still hold its shape. Turn off the heat.
- Garnish and Serve: Sprinkle the surface with grated parmesan cheese, freshly ground black pepper, an extra pinch of chilli flakes, and chopped spring onions. Serve the pasta straight from the pan while hot.
Notes
- Charring the bell peppers adds a smoky depth of flavor essential to the arrabbiata sauce.
- Using fresh mozzarella gives a creamy texture that complements the spicy sauce perfectly.
- If you prefer less heat, reduce the amount of dried chilli flakes to your taste.
- For an authentic arrabbiata, a pinch of fresh chili can be added along with the dried flakes.
- Parmesan cheese adds a salty and nutty finish; feel free to adjust the amount to your liking.
- You can substitute the tinned chopped tomatoes with fresh ripe tomatoes if desired, adjusting cooking time as needed.
