Penne Arrabbiata
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Penne Arrabbiata
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 500 grams DeCecco Penne
- 800 grams Mutti Peeled Tomatoes 2cans
- 1 garlic clove finely chopped
- 2 Good size mild/hot chillies sliced
- extra virgin olive oil EVOO
- table salt
- sea salt
- A bunch of fresh parsley
- 2 pinches dried mixed herbs
- Grated parmesan cheese or Pecorino Romano
- …And LOTS OF LOVE
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Instructions
- Bring 5L of water to boil on a high heat.
- Add 4 tblsp of XVOO to a large saucepan, once it starts to heat up throw in the garlic & chillies.
- Sautee on a medium heat until the garlic starts to become golden.
- Open the cans of peeled tomatoes and pour them into a bowl. Add a pinch of salt & dried herbs.
- Squash down the tomatoes with a fork & mix together well.
- Chop up a generous amount of parsley.
- Add the tomato mix & parsley to the saucepan, & stir well. Leave this to cook on a medium heat for about 10/15 minutes, stirring occasionally with a wooden spoon.
- Once the water has boiled, add 2 spoons of sea salt, mix around & add the DeCecco Penne. (If you follow the packet cooking time of 12 minutes, they will be perfect).
- After 12 minutes, strain the pasta, keeping a little bit of the water inside them and add this to the sauce.
- Let this simmer for 10 seconds then stir well using a wooden spoon until the penne are smothered with delicious splashes of the sauce.
- Serve on a flat, white plate and sprinkle fresh Parmesan or Pecorino Romano over the top.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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