Penne Al'Arrabbiato
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A italian take on penne al'arrabbiato, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 cans (14 oz.) Italian-style tomatoes, chopped
- 1 to 2 Tbsp. olive oil
- 3 to 4 cloves garlic
- 1 Tbsp. minced parsley (more if fresh parsley is used)
- whole tiny red peppers (to your taste)
- salt
- pasta (DeCecco; penne, plain or rigati)
Method
Put on water to boil (and when boiling put in penne). Meanwhile, saute garlic in the olive oil briefly then add tomatoes, parsley, whole peppers and salt.
(Always prepare this sauce in an open skillet.)
Simmer until pasta is cooked.
Mix the sauce with the drained pasta and top with sprigs of fresh parsley.
Rate:
