penne all’arrabiata
prep time: 5 mins
cooking time: 15 mins
Recipe source: CUGINI CUCINA
ingredients
400g penne pasta
1 tbs olive oil
2 garlic cloves, crushed
1 tsp bippi chilli paste
2 tsp bippi chilli oil
790g tin chopped tomatoes
Handful of basil
Salt and pepper, to taste
METHOD
In a large fry pan on medium to low heat, add in the olive oil followed by the garlic. Cook for 1 minute until softened.
Add in the chilli paste and chilli oil and continue to cook for a further minute.
Pour in the chopped tomatoes along with salt and pepper to taste. Add in the basil and stir it through the sauce. Allow the sauce to simmer for half an hour.
As the sauce nears half an hour, start to cook the pasta as per the packet instructions. You will want to cook the pasta until it is al dente as it will cook further once added to the sauce. You will also need to reserve half a cup of pasta water.
Once the pasta is cooked, drain from the water and add it directly into the sauce. Keeping the sauce on low heat, start to combine the pasta and the sauce and add 1/4 cup of the pasta water. If the pasta is dry, add a little more pasta water. Stir until the pasta and the sauce is combined.
Serve immediately and top with your cheese of choice, we have gone with ricotta salata here as it is one of our favourites and pairs really nicely with spice.
