 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Love my pasta dishes. I especially love penne al'arrabbiata for the explosion of chilli that hits your mouth on each bite! It's a great healthy alternative to a bolognese or cream sauce that so often accompanies a pasta meal suggestion. Tip: If you are worried about how hot it will be, remove the seeds from the hot chilli's and add them separately as you cook, to control the hotness. The amount of chilli you use is entirely a personal preference. Ingredients:
2 (14 ounce) cans roma tomatoes, chopped |
2 tablespoons tomato paste |
2 cups vegetable stock or 2 cups chicken stock |
1 large cabanosa sausage |
1 large onion |
1 large green capsicum |
3 teaspoons crushed garlic |
3 large anchovies packed in oil |
2 small hot chili peppers, chopped |
2 tablespoons hot chili sauce |
2 tablespoons dried basil |
2 tablespoons dried oregano |
olive oil (for cooking) |
salt & pepper |
parsley |
parmesan cheese |
6 -8 cups cooked penne |
Directions:
1. In a large dutch oven, saute cabanosa, then add onions, capsicum, garlic, anchovies & fresh chilli.
2. Add tinned tomato's, stock, tomato paste, and herbs and stir.
3. Season with salt & pepper and add extra chilli sauce (if you require an extra zap!) then reduce heat and let simmer for up to an hour.
4. Add extra water as needed if you feel it is reducing too quick.
5. Cook penne as per packet instructions and drain once cooked.
6. Stir arriabbiatta sauce through penne and serve with parsley garnish and parmesan cheese.
|
|