Penne all' Arrabbiata
Serves: 4
Preparation time: 45 min.
One of the best known pasta dishes in Italy. An honest fare made with simple ingredients. A nice crusty bread and a glass of wine. Salute!!
All'arrabbiata means "fiery style", named as such due to the heat of the peppers.
Ingredients
- 400 gr (about 1 lbs) Penne
- 450 gr (1 lbs) very ripe fresh tomatoes, peeled, seeded and chopped
- 2 small chili peppers, diced
- 1 medium size onion, finely chopped
- 2 garlic cloves, finely chopped
- 125gr (about 4 oz) Pancetta or bacon rashers cut into slivers
- 1/2 cup fresh Italian parsley, finely chopped
- 3 tbsp olive oil
- salt and freshly ground pepper
- freshly grated Parmesan cheese
Preparation:
Bring water to a boil for cooking the Penne. Add salt and 1 tablespoon olive oil. The water should be lightly salted.
In a saucepan heat 2 tablespoons olive oil over medium high heat. Add the pancetta slivers and onions. Sauté over low heat for about 10 minutes or until onions are glazed. Add garlic, chili peppers and diced tomatoes. Taste for salt and pepper. Leave sauce simmering over low heat for another 15-20 minutes.
Cook Penne according to package instructions. Drain Penne in a colander. Return it to cooking pot. Add tomato sauce and mix it gently under the pasta. Sprinkle with the parsley and serve it with Parmesan.