Penne Arrabbiata Recipe
The arrabbiata sauce has a touch of chilli which gives it that kick and honestly, that's the main ingredient. You can use any shape of pasta, from spaghetti to penne, to farfalle, linguini, you name it.
Preparation time: 15 minutes || Cooking time: 20 minutes
- Penne: 300gm
- Olive oil: 4 tablespoons
- Red onion: 2
- Red Chili: 1
- Garlic cloves: 3
- Chopped tomatoes: 2 400gm cans
- Caster sugar: 2 teaspoons
- Tomato puree: 1 tablespoon
- Balsamic Vinegar: 2 teaspoons
- Bay leaves: 2
- Basil leaves: 2 tablespoons
- Salt and pepper to taste
First, chop the onions, deseed and dice the chilli, peel and crush the garlic and chop the basil leaves.
Cook the pasta in a large saucepan with a pinch of salt, according to the instructions on its pack and retain a couple of tablespoons of the cooking water separately.
Heat 2 tablespoons of olive oil over medium heat and fry the onion, chilli and garlic together for 5 minutes until they soften up, then add the tomatoes, sugar, tomato puree, balsamic vinegar and bay leaves. Bring everything to boil and cook for 15 minutes.
Remove the bay leaves, stir the basil in and add the pasta with the saved water and remaining olive oil. Toss and season to taste.