Penne with angry (chilli) sauce, penne all'arrabbiata, Aaron's pasta palazzo, a growing archive of all that is pasta

PENNE ALL'ARRABBIATA

Penne with angry (chilli) sauce

Serves 4 as a main course

On my arrival in Calabria, some years ago, I was whisked off to lunch. A bowl of beautiful peppers arrived and having observed the locals I decided to copy them and dug in. One bite later and I lost the use of my taste buds for 24 hours.
This recipe while spicy will not have the same effect.
This sauce does not keep well.

3 tablespoons olive oil
3 cloves of juicy garlic, finely chopped
3 dried red chillis, deseeded and finely chopped
250ml (9 fl oz) tomato pulp or passata
3 tablespoons fresh parsley, chopped
salt and freshly ground black pepper
500g (1lb 2oz) penne or any pasta tubes

METHOD

Heat the oil in a small pan and gently fry the garlic and chilli until the garlic is a deep golden colour (do not allow the garlic to burn or your sauce will be bitter). Add the tomato pulp/passata and cook gently for 5-6 minutes. Season to taste.

Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta, transfer to a heated serving dish and mix with the sauce and the chopped parsley.

Serve immediately with freshly grated parmesan cheese.