Penne al arrabiata

Ingredients:

320 g Penne Rigate
500 g peeled tomatoes
1/2 bulbs
1 clove garlic
1 hot pepper
1 bunch parsley
5 tablespoons olive oil
salt

Method of preparation:

Chop onion and garlic and fry in olive oil.

Add chopped pepper, then coarsely chopped tomatoes and cook on high heat for about 20 minutes until, until the sauce will be thick.

Meanwhile, put on the fire a pot with plenty of water, add salt and when the water boils, pour Penne.

Add the sauce chopped parsley and try it. If necessary, desolate. Optionally, if you like spicy food, you can add chopped or ground pepper.

Rinse the pasta al dente, mix it with sauce and serve.

Source of recipe: