Penne all`Arrabiata
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon, Italian (pancetta)
- 500 g tomato (bottle tomatoes, can)
- 3 cloves garlic
- 10 g butter
- 70 g onion (s)
- 2 peperoncini, red
- 2 pinches salt
- 400 g penne riate
- 1 bunch parsley, smooth, cut into thin strips
- 100 g parmesan, freshly rated
- Pepper, white, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the pancetta into fine strips. Take the tomatoes out of the tin, cut them into pieces and strain the pulp through a sieve. Peel the garlic and cut into fine slices.
- Bring enough salted water to the boil in a large pot (without oil) and cook the pasta in it according to the instructions on the packet until al dente.
- In the meantime, finish the sauce: melt the butter in a pan. Briefly sauté the onions, garlic and the whole peperoncini in it. Stir in the tomatoes and let simmer briefly over a low heat. Salt and pepper.
- Drain the pasta, mix with the sauce and fish out the peperoncini.
- Serve the penne sprinkled with parmesan and parsley.
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