Penne Arrabbiata Sauce : Original Italian recipe
The " Penne all'arrabbiata " take part of the Roman culinary tradition, which gives us another dish made their own, despite being prepared in many other Italian regions, a specialty from the simple flavors.
This kind of pasta and sauce have a preparation recently rediscovered, often used as a late night snack at gatherings with friends because of the quick and easy implementation, this dish it meets the favor of all men and women.
1 small yellow onion
1 clove of garlic
Hot pepper to taste
4 sprigs of parsley
2 tablespoons extra virgin olive oil
250 g of tomato pulp into cubes
160 g of pasta like penne or mezze penne
Clean the onion and removing the outer layer of papery , then chop very finely together with the peeled clove of garlic too .
If the chili is fresh wash it, slice it and deprive it of part of the seed. If you break it dry .
Wash the parsley , select the leaves and chop finely with the crescent moon on a cutting board .
Put the oil in a frying pan , brown the mince and make a gentle heat .
Then combine the chili , stir, cook for a few minutes, then add the tomatoes . Add a pinch of salt and continue cooking for 10-15 minutes over medium heat , without lid , or with a splash guard over the retina . Stir occasionally and cooked, taste and adjust salt if necessary .
At the end of cooking time, add a little ' chopped parsley , stir and keep covered .
Boil the pasta in salted water and , just before draining , light the fire in the pan of sauce . Skip the drained pasta to the sauce in the pan over high heat for a few minutes , stirring frequently .