What happens when you mix Italian tomatoes with Korean chile peppers? A wonderful fusion of flavors I call Korean Penne Arrabbiata (Angry Penne).
I wish I could take credit for the ingenious idea of mixing a classic Italian recipe with Koren spices, but I have to give credit where credit is due. And that goes to Joanne Molinaro's "Angry Penne Pasta" recipe from her cookbook, The Korean Vegan.
Arrabbiata literally means "angry" in Italian, referring to the spicy chile peppers used to make the classic Penne all’Arrabbiata (penne in a garlic and chili tomato sauce).
You already know that I LOVE some spice & heat, and Korean spices sounded perfect, so when I saw this I HAD to try it. And I was definitely not disappointed.
This recipe is SO easy and has amazing flavor with just the slightest kick of spice. I hope you give it a try.
Ingredients
- Garlic
- Penne Pasta
- Italian Tomatoes
- Italian Parsley (not shown)
- Tomato Paste
- Korean Chile Flakes (gochugaru)
- Korean Chile Paste (gochujang)
See the recipe card for quantities.
Instructions
Thinly slice the garlic and saute in veg broth
Combine tomatoes. tomato paste, chile paste, and chile flakes in a blender
Combine the tomato sauce, garlic, and some fresh Italian parsley and cook on low heat for 10 minutes
Prepare your penne and mix. Serve with additional parsley for garnish with your favorite crusty Artesian bread.
It really is that easy and can be ready in less than an hour!
Substitutions
- Tomatoes - I recommend high-quality peeled Italian Tomatoes but any will do
- Pasta - I used gluten-free rice & lentil pasta but you can use any kind you like
- Chiles- If you don't like (or cannot find) Korean chiles you can substitute red pepper flakes instead and adjust to your heat level
If you want to try the Korean chiles, I buy both the paste and the flakes at either Whole Foods or at a nearby Asian market.
They are also available on Amazon and I will drop some links below. As an affiliate I do earn from qualified purchases but at no extra cost to you.
Storage
- This recipe will serve 3-5 people.
- Store leftovers in a tightly sealed container in your fridge for up to 4 days.
- Pasta with sauce does not freeze well as the texture will become mushy.
Related
Looking for other recipes like this? Try these:
Korean Penne Arrabbiata
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 3-5 servings 1x
- Category: Main, Pasta
- Method: Stovetop, Blender
- Cuisine: Italian Korean Fusion
- Diet: Vegan
Description
What happens when you mix Italian tomatoes with Korean chiles? A wonderful fusion of flavors I call Korean Penne Arrabbiata (angry penne).
Ingredients
- 2 large cloves (or 4 small cloves) of garlic, sliced thinly
- ¼ cup low-sodium veg broth for sautéing
- 1 T. gochugaru (Korean chile flakes)
- 28 oz. peeled Italian tomatoes
- 1 T. tomato paste
- 1 T. gochujang (Korean chile paste)
- ¼ c. Italian parsley, chopped
- salt and pepper to taste
- 3 quarts of water
- 1 T. salt
- 12 oz. gluten-free penne pasta
Instructions
- Thinly slice the garlic and sauté in the veg broth until soft
- Add the chile pepper flakes (gochugaru) and mix well
- To your blender or food processor, add the tomatoes, tomato paste, and chile paste (gochujang) and pulse just until combined - about 10-15 times
- Add the tomato mixture to your pan of garlic and toss in the chopped parsley.
- Cover and simmer until bubbly - about 10 min on low heat
- Meanwhile, bring 3 quarts of salted water to a boil, then add the pasta
- Follow the package instructions for cooking, then drain and return to pan
- Add the sauce and stir thoroughly
- Test for salt and pepper and serve
- I garnished mine with parsley and FRESNO chile strips
- I also served with a crusty artesian bread and topped the pasta with my Vegan parmesan
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