Penne all'Arriabbiata

A simple, quick, and tasty dinner. The trick to this sauce is to cook the chillies whole in the sauce as it imparts both heat and a lovely flavour of chilli. You can then either remove them once the spice has reached your desired level or - if you want it even spicier - you can remove from the sauce and slice before adding back to the sauce. I used regular medium chillies from the supermarket and it wasn't spicey enough for me, but you might want to keep an eye on the sauce if using other hotter chillies e.g. birds eye. I also made this sauce for two portions and it was very sauce-y, so you could always use this amount for four portions (for example).

Serves 2 - 4

Ingredients:
Pasta to serve 2 - 4
400ml Tomato Passata
2 garlic cloves
2 whole chilli peppers
2 tbsp tomato paste
1 tbsp dried parsley or fresh if available
white wine (optional)
salt and pepper, to taste

Instructions:

1. Chop garlic and fry in oil until softened.

2. Add the white wine, if using, and cook on a high heat until reduced.

At this point, you should put the pasta on to cook.

3. Add the tomato passata and the chillies. If you want a hotter sauce, pierce the chillies with a fork before adding to the sauce. Add the tomato paste and parsley and stir through.

4. Simmer for 5 - 10 minutes. Check the heat from time to time and remove chillies once desired heat has been reached. Or, remove chillies from the sauce and slice before adding back to the pan. Season with salt and pepper as desired and stir through cooked pasta, adding additional parsley and cheese if desired.