Pasta arrabbiata with vegetables

    45 min

    The classic Italian pasta arrabbiata is a great store cupboard dish. This recipe uses Parmesan cheese instead of the usual Pecorino.

    1 person made this

    Serves: 4 

    • extra virgin olive oil
    • 1 onion, minced
    • 1 garlic clove, minced
    • 1 carrot, diced
    • salt
    • 2 (400g) tins peeled tomatoes
    • dried red chilli peppers or chilli flakes
    • 450g penne
    • grated Parmesan cheese

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a pan, heat the oil over medium-low heat. Add the onion and garlic and fry for 4 minutes. Remove the garlic. Add the carrot and season with salt.
    2. Fry for 4 minutes, then add the tomatoes and chilli to taste. Cook the sauce for about 25 minutes, stirring often. Halfway through cooking cover with a lid to avoid splashing.
    3. Cook the pasta till al dente and drain it. Add the sauce to the pasta and add a drizzle of olive oil. Serve the penne with plenty of Parmesan cheese and additional and chilli pepper to taste.

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