Sizzling Hot Penne Al Arrabbiata
A scorching dish with angry chili that will definitely leave you satisfied and burning! It is perfect for one hot and sizzling Italian summer!
Penne All Arrabbiata
Ingredients
- 400 g Penne rigate pasta
- 90 ml Extra virgin olive oil
- 2 Cloves of finely chopped garlic
- 2 or 3 Whole dried roughly-chopped red chilli
- 500 g Chopped tomatoes
- A small handful of flat leaf parsley
- Salt for seasoning
Directions
- Chop the garlic and chili.
- Heat the olive oil in a sauté pan (medium heat) and then, add the chopped garlic and chili into the pan.
- Sauté for a couple of minutes or until the garlic becomes golden in color. When the garlic has turned to golden color, add the chopped tomatoes. Stir for a few seconds.
- Season with salt, and stir again for few seconds.
- Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the sauce will be ready.
- A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it carefully, and add it into the pan containing the sauce.
- Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat. After that, sprinkle with chopped parsley. Give a quick stir.
- Now, it is ready to serve!
ENJOY!
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