Arrabbiata Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 100 g bacon, mixed
- 500 g tomato (s), fresh or 1 lare can pelati
- 1 bunch parsley, smooth
- 2 small chilli pepper (s), red
- 50 g parmesan or pecorino, freshly rated
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoon butter
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the bacon into fine strips. Peel and core the tomatoes, cut the flesh into small pieces and strain through a sieve. Finely chop the parsley and onion. Cut the garlic cloves into thin slices.
- Bring 4 liters of salted water to the boil in a saucepan and pre-cook 400 g of penne for 5 minutes.
- Heat 2 tablespoons of butter in a large pan. Add the bacon and onions and simmer on a low heat while stirring without letting the color take off. Stir in the garlic, tomato puree and the chili peppers, season with salt and pepper. Let simmer on a low heat.
- Drain the penne, reserve a few tablespoons of the hot cooking water. Drain the penne briefly and mix it with the sauce. Simmer on a low flame until the pasta is al dente. If necessary, add more cooking water. Remove the chilli peppers if necessary. Season again with salt and pepper.
- Mix with the cheese as you like, arrange in a preheated bowl or deep plates and sprinkle with the parsley. Or serve the freshly grated cheese separately so that each guest can help themselves to their needs.
- Important: The cheese should only be rubbed shortly before use, because after ten minutes it starts to oxidize in the air. That is, it changes its fine taste.
- I usually make this dish without bacon, but with a little more butter. It tastes very good that way too.
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