Penne all’Arrabbiata

By Bob Lipinski

This is a specialty of Latium, Italy

• 1 pound penne, cooked al dente
• ¼ cup olive oil
• 5 cloves garlic, chopped fine
• ½ cup dry white wine (not Chardonnay)
• 1 (28-ounce) can imported (Italy) plum tomatoes, drained and chopped coarse
• 2 teaspoons crushed hot red pepper (or slightly less)
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon fresh parsley, chopped coarse
• Pecorino cheese, grated for topping

In a large frying pan, heat the oil over medium heat; add garlic and sauté until slightly colored. Add the wine and bring to a quick boil. Add tomatoes, hot pepper, black pepper, salt, and cook over low to medium heat for 10 to 15 minutes; add parsley just before serving. Mix with the cooked pasta. Sprinkle with grated cheese.

Bob’s Wine Recommendation:

Whites: Trebbiano d’Abruzzo, Fiano di Avellino (Italy); Sauvignon Blanc

Reds: Sangiovese, Primitivo (Italy); Zinfandel

Bob Lipinski, the author of 10 books on alcoholic beverages and food, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.BobLipinski.com OR Bob@BobLipinski.com