Pennette with Tomato Chilli Sauce (Pennette All'Arrabbiata)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons olive oil 2 onions, chopped 1-2 teaspoons dried hot chilli flakes or crushed dried chillies
3 cloves garlic, finely chopped 900 g/2 lb ripe tomatoes, peeled, seeded and chopped 1 tablespoon tomato puree
1 teaspoon sugar 1 tablespoon chopped flat-leaf parsley salt and freshly ground black pepper
450g/1 lb pennette or penne grated Parmesan cheese, to serve



1 Heat the oil in a saucepan. Add the onions and chilli to taste and cook gently for about 10 minutes until the onion is transparent. Stir in the garlic and cook for several seconds. Add the tomatoes, tomato puree, sugar, parsley, and salt and pepper to taste. Cover and simmer for about 10 minutes, stirring occasionally, until the tomatoes are soft and the sauce is fairly thick. Break up the tomatoes with a wooden spoon.
2 Add the pasta to a large saucepan of lightly salted boiling water and boil uncovered until just tender (al dente). Drain, reserving a little of the cooking water. Transfer the pasta to a warm serving dish. Add the sauce and toss well. If the sauce is too thick to coat the pasta, add a little of the pasta water to the bowl and toss again. Serve with Parmesan.

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