Penne Arrabbiatta

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Penne Arrabbiatta

Recipe ID :1018 Posted on 20 AUG 2015

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Serves 2

Cook 13min

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Arrabbiata means hot-tempered in Italian, this describes this dish exactly - it's hot and spicy.

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Tobuchan

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Ingredients

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Olive oil		5-6 tbsp
Garlic		2 cloves
Dried chilli		2
Pancetta or bacon		100g
Tinned tomatoes		1
Penne		220g
Basil leaves or parsley		if you like
Parmigiano reggiano (optional)		if you like

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Method

Cook

13min

Add 1-1.5% salt to the amount of water to boil for the penne.

In a large frying pan, add the olive oil and fry the smashed garlic and pancetta cut into small pieces on medium heat.

Fry the pancetta until it's really crispy and releases oils into the olive oil.

Remove the garlic before it gets burnt and add the dried chilli (break in half and remove some seeds first).

Before the chillis burn, add the tomatoes and one ladle of pasta water. Allow the sauce to reduce on medium heat.

When the pasta is ready, the sauce should be reduced and thickened. Check for seasoning and add more pasta water if it's not salty enough.

Add the cooked penne and mix well to combine thoroughly. Add finely chopped basil or parsley if you like.

Transfer to a serving dish and sprinkle with the cheese, if you like, before serving.

Tips & Note

●There's no stock in this recipe but the pasta water, oils from the pancetta and tomatoes will be more than good enough to create a flavourful sauce. With the cheese on top, this is more than enough taste!
●The spiciness is up to you - keep all the chilli seeds or remove them as you like. But if it proves to be too hot, you might be arrabbiata!

Category

Italy Easy Peasy Pasta Cheese Tomato Light Bites Lunch

Related tomatoes cheese Parmigiano reggiano bacon garlic arrabbiata chilli pancetta penne

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