Pasta all'Arrabbiata

If life gives you chillies, than make pasta all'arrabbiata! 

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Serves: 2-3
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Ingredients

• 300g of Penne or Garganelli
• 2 dried Etna chillies or what chillies you have available
• 2 fresh Etna chillies or what chillies you have available
• 400g tin sweet plum tomatos 
• 1tsp of tomato paste 
• 30g of parsley 
• 3 garlic clove
• Olive oil 

Method

1. In a large sauce pan and on a low heat add a good drizzle of olive oil.  Add in the crush garlic with no skin, the dried chillies and the parsley stalks. Fry everything gently for 1 minute. 
2. Add the plum tomatoes and half a tin of water. Add a good pinch of salt and crushed the tomatoes with a fork. Now add the tomato paste and stir it in before letting the sauce slowly cook it until it gets nice and thick. This can take from 20 to 30 minutes. 
3. Meanwhile chop the parsley and the fresh chillies as fine as you can. Bring a large pot of salted water to boil ready to cook your pasta. 
4. Once the sauce is ready cook your pasta. From the sauce discard the dried chillies and the parsley stalk. Take the garlic cloves out, crush them on your chopping board so it becomes a sweet garlic pure and stir it back into the sauce together with the chopped parsley and fresh chillies. Taste the sauce and check for extra seasoning. 
5. Once the pasta is cooked al dente transfer it straight into the sauce along with a ladle of pasta water and a drizzle of olive oil. Finish cooking the pasta and sauce together on a medium heat until you get a nice creamy consistency. 
6. Serve up and enjoy! 

Wacth the recipe video

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