Maccheroncelli o penne arrabbiati

Recipe from: 29 April 2010

Ingredients 10
Servings 1
Minutes 10 mins

Ingredients

Serving Change
  • 500
    g
    maccheroncelli (broken ziti, bucatini or penne rigate)
  • 300
    g
    fresh, ripe tomatoes, peeled and chopped
  • 100
    g
    pancetta, diced
  • 60
    ml
    extra virgin olive oil
  • 1
    onion, finely chopped *optional
  • 2
    fresh red chilies, finely chopped (remove seed if you are sensitive to chilies)
  • Freshly ground black pepper
  • Sea salt to taste
  • Freshly shaved mature pecorino (to serve)
  • Freshly shaved mature parmigiano – parmesan (to serve)
 

Method

10 mins
 
Boil a large pot of salted water and cook the pasta until al dente.

Heat up the olive oil, add the onion to sweat for a few minutes until soft, and then add the pancetta, the tomatoes and the chilies.

Season with black pepper but check and correct for piquancy.

Cook for a few minutes and stir every now and again to make sure that the sauce does not stick and burn (catch).

Add the drained pasta to the sauce and stir through.

Add the cheese and serve.

Note:  
 
You could make the sauce first and then cook the pasta to prevent it from becoming too soft.

You could allow each person to serve themselves with cheese, salt and extra olive oil at the table.
 

Read more on: recipe  |  italy  |  starch  |  sauté
 

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