Recipe Penne Pasta With Arrabbiata Sauce

Ingredients:

400 grams of penne rigate, 400 grams of peeled tomatoes, 3 dried peppers, 2 cloves of garlic, 1 sprig of parsley, 30 grams of pecorino, extra virgin olive oil and salt to taste.

Doses for: 4 persone realization time: 20 minutes

Recipe:

Immediately put on the fire a pan full of adequately salted water for cooking pasta. Heat a generous amount of extra virgin olive oil in a pan and immediately add the parsley stems that you will subsequently remove; then chop the garlic and fry it in the hot oil. Cut the peppers into small pieces and add them to the pan. As soon as the oil starts to sizzle, turn off the heat in this way, the oil will flavor without the garlic burning, at this point you can remove the parsley stems. Meanwhile coarsely chop the peeled tomatoes with the knife, put the pan back on the heat and add the tomatoes. Let the sauce flavor over medium-low heat, if it is too dry, dilute it with a bit of canned peeled juice. Mix the sauce well to mix the ingredients well, lower the heat and let the sauce continue to cook slowly; add salt if necessary. In the meantime, dip the penne in boiling water and bring to a cooking al dente. Drain the pasta and transfer it to the pan with the sauce. Sauté it briefly, sprinkling it with plenty of parsley and grated pecorino. Turn off the heat, mix well and serve while still hot!

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