Buy all ingredients right below the recipe
Ingredients
- 500 g Penne pasta durum wheat
- 800 g Chopped tomatoes canned
- 1 fresh red chili
- 100 g Breakfast bacon
- 6 cloves fresh garlic
- 4 fresh shallots
- 100 g Parmesan block
- 1 tbsp extra virgin olive oil
- 1 handful fresh basil
- 1 bunch fresh flat-leaf parsley
- 1 pinch fine table salt
- 1 pinch ground black pepper
Preparation
- 1Cook the penne in plenty of salted water according to package instructions until al dente. In the meantime, cut the breakfast bacon into small cubes and fry until crispy in a large pan with a little olive oil.
- 2Finely chop the chili (leave seeds if desired for more heat) and add it to the bacon along with the finely diced shallots. Sauté everything until translucent, until the shallots turn golden. Finally, briefly roast the finely sliced garlic.
- 3Add the canned chopped tomatoes, season with salt and pepper. Roughly tear some basil leaves and stir in. Let the sauce simmer over medium heat for about 5 to 7 minutes until it has reached the desired consistency.
- 4Drain the cooked penne and mix directly with the Arrabbiata sauce in the pan. Sprinkle with freshly chopped parsley and serve with freshly grated Parmesan cheese, if desired. Enjoy your meal!
Tip
For a particularly intense aroma, you can briefly roast the chilies in a dry pan before chopping. If you prefer it less spicy, simply remove the seeds from the chili.
Gurkerl Küche
Ein Schuss Nudelwasser in der Sauce sorgt für eine besonders cremige Bindung. Servieren Sie dazu einen kräftigen italienischen Rotwein!