Italian Penne Arabbiata
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (penne)
- 2 onion (s) (finely chopped)
- 6 clove (s) garlic (finely chopped)
- olive oil
- 1 kg tomato (s) (best pelati tomatoes but normal ones are also possible)
- 2 bunch basil
- 6 leaves sage
- 1 teaspoon sugar
- 2 chilli pepper (s) (finely chopped)
- 3 tablespoon parsley (finely chopped)
- salt and pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Cook the penne in salted water al dente. Rinse cold and pour off the water.
- For the tomato sauce, cut the tomatoes into small cubes. Sauté the onions and 4 of the finely chopped garlic cloves in 3 tablespoons of olive oil. Add the tomatoes and sauté. Let the whole thing simmer for about 20 minutes over medium heat. Add the chopped basil and chopped sage. Then add the sugar and season with salt and pepper.
- Then sauté the remaining 2 cloves of garlic in the olive oil until golden. Add the tomato sauce, chili peppers and parsley. Then bring the whole thing to the boil and season again vigorously with salt and pepper.
- Place on the hot penne and sprinkle with parmesan if you like.
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