Pasta all'Arrabbiata
Instructions
Cut the pancetta into small dice, Peel the clove of garlic.
Then heat in a saucepan 2 tablespoons oil and cook over high heat garlic and Bacon for 5 minutes.
Lower the heat, then add the peeled tomatoes, drained after their liquid.
Add a bit of chilli, add salt and simmer for about three quarters of an hour.
Meanwhile you put 4 quarts of boiling water in a pot and when the water boils, add 2 tablespoons of coarse salt, then the pasta, stir, lower the heat and Cook, stirring occasionally.
When the pasta is cooked al dente, drain, pour into a bowl and dress with the sauce and 2 tablespoons grated Parmesan cheese.
Stir to mix well all ingredients.
Serve very hot.
Ingredients and dosing for 4 persons
- 320 g of type pasta penne rigate
- 400 g of canned peeled tomatoes
- 2 tablespoons of olive oil extra virgin
- 20 g of parmigiano
- 100 g of bacon
- 1 clove of garlic
- 1 chili
- Salt