penne all’arrabbiata

penne all’arrabbiata

Preparation Time: ~30 Minutes
Cookery Level: Easy

Ingredients for 4 people

  • 400g penne rigate (ridged quills)
  • 500g peeled plum tomatoes
  • 150g bacon
  • 30g grated Pecorino Romano cheese
  • 2 or 3 hot chilli peppers
  • garlic
  • extra virgin olive oil
  • dry white wine
  • salt

Heat 5 tablespoons of extra virgin oil in a frying pan, season with a lightly crushed garlic clove and the whole chilli peppers. When the garlic has browned, remove from the oil, and add the bacon, cut into cubes. Let it flavour for a few seconds, then drench with 1/2 glass of white wine and allow this to evaporate.

Remove the chilli peppers and add the plum tomatoes, stir well and cook for about 15 minutes, keeping on a moderate heat with the lid half-closed. Put a large pan of salted water on the heat. When the water begins to boil, toss in the quills and cook “al dente”. Drain, put back into the pan containing the sauce and toss for a minute.

Arrange in a warm serving dish and sprinkle with Pecorino Romano cheese, mix carefully and serve at once.