Arrabbiata sauce
Preparation: 5 mins
Cooking: 25 mins
For 2 servings
Ingredients
- 1 red chili
- 1 clove of garlic
- Handful of parsley
- 1 can of chopped tomatoes (250 g)
- 1 bay leaf
- 250 g penne
- Olive oil
- Salt
Instructions
- Slice the chili into rings. Peel the garlic and cut it in half. Finely chop the parsley.
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a pan over medium heat. Add the chili and garlic and sauté gently for about 2 minutes.
- Stir in the tomatoes, bay leaf, and 1/2 tsp salt. Simmer over low to medium heat for about 10 minutes, until the sauce thickens. Remove the garlic.
- Add the parsley and a large ladle of pasta cooking water to the sauce and let it reduce over low heat for another 10 minutes. Remove the bay leaf.
- Meanwhile, cook the penne in the salted water until al dente.
- Drain the penne, add to the sauce, and toss well to combine.
About this recipe
The spicy tomato and chilli sauce is a classic of Italian cuisine. Only a few ingredients are needed to prepare it — the taste is even more intense.