Penne all'Arrabbiata (Pasta tubes with spicy tomato sauce)

This is a simple and delicious pasta dish, requiring very few ingredients and taking little time to make. It is perfect as a "Primo" in a traditional Italian meal; this is the first course before the main Meat course or "Secondo", and is usually pasta, risotto or soup. It is great for vegetarians, or if you want to add some spek blocks or bacon, can be made into a main course.

Arrabbiata means "angry" in Italian, and the dish gets its name from the chilli peppers used in the sauce, which will certainly leave you red-faced, although hopefully in a happy way! Penne are circular pasta tubes, usually with a ridged exterior ("regate"). They are perfect for this type of sauce as the penne hold the sauce due to its cylinder shape.

Ingredients

2 cloves garlic

3 dried red chilies or 1 fresh red chili
1 400g can plum tomatoes
3 fresh basil leaves or 2 tsp dried basil
1 tsp dried oregano
400g dried penne regate pasta tubes
salt and black pepper to taste
1 Tb olive oil
sprinkle of Parmesan cheese (optional)

Method

Boil a large pot of salted water.

Finely chop the garlic cloves and chili(es) and fry these gently in a pan with the olive oil. Make sure that the garlic does not burn or it will become bitter. Add the tinned tomatoes and the basil and oregano. If using whole tomatoes, chop these into smaller pieces.

When the water is boiled, cook the pasta according to the cooking instructions on the packet. As always, the pasta should be al dente, that is, firm to the bite, but cooked through. Penne usually takes anywhere between 8-12 minutes to reach this stage, depending on the size of the penne, and the manufacturer.

The sauce should be well mixed through and simmering gently while the pasta is cooking. Add salt and pepper to season the sauce.

Drain the pasta and put onto a large plate or pasta bowl. Spoon the sauce over the pasta, and top with a couple of fresh basil leaves and a sprinkle of grated Parmesan cheese.

Buon appetito! Enjoy!

DID YOU KNOW?
Penne originates from the Latin word for feather or quill, as the pasta are in the shape of a quill. This is also where we get the English word pen from - a more modern writing implement than the feather of old!

DID YOU KNOW?
Arrabbiata is a perfect basis sauce for pasta, and can be supplemented with meat or vegetables for a more substantial dish. It is low in fat (if you don't add the Parmesan!), and suitable for vegetarians.