Maccheroncelli o penne arrabbiati
|500 g||pasta — maccheroncelli|
|300 g||tomatoes — peeled, chopped|
|100 g||pancetta — diced|
|60 ml||olive oil — extra virgin|
|1||onion — finely chopped|
|2||red chilli — finely chopped|
|black pepper — freshly ground|
|sea salt — to taste|
|pecorino cheese — shaved|
|parmesan cheese — shaved|
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.
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.
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