penne all'arrabbiata

How To Make penne all'arrabbiata

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  1

  Chop garlic and chili peppers (leave seeds in for extra strength), add to large pan (you will need it to sautée your pasta later)with olive oil on low heat.
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  2

  When garlic and peppers start sizzling, add the tomatoes, turn heat up, season with salt and pepper. When it's got a good boil, turn heat down and leave to simmer whilst pasta is cooking.
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  3

  Cook your pasta in plenty of salted, boiling water, according to directions on the packet. Make sure it's "al dente", and try it before draining it (there's no shame in that)!
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  4

  Drain pasta, saving some of the cooking water, and pour into the pan with the tomatoes/garlic/chili. Add half the parsley. Sautée on a high heat for a couple of minutes, adding a ladle of the pasta's cooking water. This will help thicken the sauce and perfectly coat the penne, as it contains starch. Add half the Pecorino cheese. Mix well and turn heat off. Transfer to serving dish and garnish with the remaining parsley and Pecorino and, if you wish extra strength, more chopped chili. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.
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