"Pasta with Tomato and Chili Sauce
Pasta all'arrabbiata"
Serves 4
Tomato peeled chopped 500 gr
Garlic minced 2 cloves
Dry white wine 150 ml.
Tomato paste 30 gr.
Red chilies chopped 2 each
Penne pasta noodles 300 gr.
Italian parsley chopped 60 gr.
Pecorino cheese grated 30 gr.
Salt & pepper from the mill
Place the peeled tomatoes with garlic, wine and tomato paste in a sauce pan and bring to a boil, cover and simmer gently for 15 - 20 minutes.
Add the chopped chillies and parsley to the sauce, adjust seasoning with salt and pepper.
Drop the penne noodles into a large saucepan of rapidly boiling salted water and simmer 10 - 12 minutes or until al dente
Drain the pasta and tip into a warmed large bowl, pour over the sauce and toss well to mix thoroughly.
Serve at once, sprinkle with grated Pecorino cheese and chopped parsley.
Serve with a Santa Christina, red wine from Toscana
Tomato peeled chopped 500 gr
