Buy all ingredients right below the recipe
Ingredients
- 500 g Penne Pasta
- 800 g canned chopped tomatoes
- 1 red chili pepper
- 100 g Pancetta
- 6 garlic cloves
- 4 shallots
- 100 g grated Parmesan
- 1 tbsp extra virgin olive oil
- 1 handful fresh basil
- 1 bunch flat-leaf parsley
- 1 pinch table salt
- 1 pinch ground black pepper
Preparation
- 1Cook the penne in plenty of salted water according to package directions until al dente. Meanwhile, cut the pancetta into small cubes and fry until crispy in a large pan.
- 2Finely chop the chili (remove seeds if you prefer less spice) and add to the pancetta. Finely dice the shallots and also add them to the pan until translucent and lightly golden brown. Finally, slice the garlic thinly and fry briefly with the rest.
- 3Add the chopped tomatoes, season with salt and pepper. Stir in a few basil leaves, cover, and let the sauce simmer over medium heat for about 5 to 7 minutes.
- 4Once the pasta is cooked, drain it and mix directly with the tomato sauce in the pan. Serve sprinkled with freshly chopped parsley and grated Parmesan.
Knuspr-Küche
Ein echter Geheimtipp: Geben Sie einen Schuss des stärkehaltigen Nudelwassers zur Sauce, bevor Sie die Penne hinzufügen. Das macht die Arrabbiata-Sauce besonders cremig und sorgt dafür, dass sie perfekt an den Nudeln haftet!