Penne all'arrabbiata
Another classic Italian dish
- 100 g bacon or pancetta
- 2-3 spoons olive oil
- 1 onion
- 1 spoon tomato puree
- 200 g canned tomatoes or tomato sauce
- 1-2 tsp Arrabbiata spice blend
- On low heat, fry 100 g of bacon or pancetta in 2-3 tablespoons of olive oil. When the bacon has taken on color, add diced onion and fry until translucent.
- When the onion has softened, add one spoonful of tomato puree, and fry for a short time on low heat, then add 200 grams of pureed tomatoes or canned tomatoes.
- During this time, boil the water for the penne rigate pasta in a separate pot and cook according to the instructions on the package.
- Add one to two teaspoons of the arrabbiata spice blend to the sauce, depending on the spiciness you want to achieve and boil briefly.
- When the pasta is cooked (be careful not to overcook it), take it out of the water in which it was cooked with a strainer and immediately put it in the sauce. Mix well and sprinkle with parmesan cheese. Finally, add salt and pepper to taste.
Penne all'arrabbiata, another classic of Italian cuisine with its roots in Rome, is a pasta dish prepared with hot tomato sauce, olive oil, garlic and red chili peppers.
This dish is often called "hot pasta" because in translation arrabbiata literally means "hot" - the name refers to the intense and spicy tomato sauce. Although it is traditionally enjoyed as an appetizer, this simple but delicious recipe is certainly more than just an introduction to the main course.
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