Gerardo's penne all'arrabbiata

    40 min

    If you like spicy pasta dishes, this traditional and simple recipe is for you. Spicy and full of flavour for any time of the year.

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    Serves: 4 

    • 450g penne pasta
    • 1 1/2 teaspoons extra virgin olive oil
    • 1 onion, chopped
    • 1 clove garlic, cut in half
    • 1 carrot, chopped
    • 1 (400g) tin peeled plum tomatoes
    • 1 1/2 teaspoons salt
    • 2 tablespoons grated Pecorino cheese
    • 1 teaspoon extra virgin olive oil
    • dried red chilli flakes, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook the pasta following the directions on the packet; drain and set aside.
    2. Heat 1 1/2 teaspoons oil in a frying pan over medium heat with onion and garlic.
    3. When onion is golden brown, remove garlic and add the carrot.
    4. After 4 minutes, add the peeled tomatoes and salt, and cook for 25 minutes, stirring every so often.
    5. Toss the sauce with the hot cooked penne pasta and 1 teaspoon of olive oil, Pecorino cheese and abundant red chilli flakes. Serve.

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