Penne al'arrabiata (25)
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, around Rome.
6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
600g/1lb 5oz canned chopped tomato
salt, to taste
400g/14oz fresh penne pasta
parmesan shavings (or similar vegetarian hard cheese), to serve
Penne al'arrabiata Directions
- Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
- Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
- Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
- Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.