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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great smooth pasta dish with a kick. Arrabiata means angry in Italian. By pushing the sauce through a mesh strainer or moulie makes the sauce like one you would find at an expensive Italian restaurant. Ingredients:
3 tablespoons extra virgin olive oil |
3 garlic cloves, crushed |
1 (28 ounce) can diced tomatoes, in sauce |
1 teaspoon crushed dried red chili |
2 teaspoons dried basil, more if using fresh |
1 pinch black pepper |
1 lb dry penne pasta |
1/2 cup finely grated pecorino romano cheese, plus |
extra finely grated pecorino romano cheese, for serving |
Directions:
1. Put oil in a heavy saucepan over medium heat.
2. Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
3. Turn down to medium low.
4. Add chili and stir.
5. Add Tomatoes and sauce and stir.
6. Put a plenty of salted water on to boil in a big saucepan.
7. Cook sauce for about 20 minutes stirring occasionally.
8. Cook penne until al dente.
9. Strain pasta.
10. Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
11. Heat and add 1/2 cup of pecorino cheese.
12. Taste for seasoning.
13. Add cooked penne and toss.
14. Serve hot with extra pecorino cheese at the table.
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