How to make penne pasta all'arrabbiata with fresh or peeled tomatoes, onion, garlic, bacon, butter, parmesan cheese and pecorino cheese, chilli powder, salt.
Ingredients for 4 people
- 400 g of pens
- 300 g of fresh or peeled tomatoes
- 40 g of butter
- 1 finely chopped garlic clove
- 1 finely chopped onion
- 100 g of diced bacon
- 30 g of grated Parmesan cheese
- 30 g of grated pecorino cheese
- 1/2 teaspoon of chilli powder
- salt
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
Here's how to prepare penne all'arrabbiata
In a pan brown the chopped onion and garlic with half butter, then add the diced bacon and let it brown for five minutes.
Make a past with the tomatoes, stripped of the seeds and peel, pour it in a pan together with the onion, garlic and bacon, add salt and chili pepper.
Raise the heat slightly and thicken the sauce by mixing with a wooden spoon.
In a saucepan, boil the water with the salt, toss the pens and cook them al dente.
After draining the pens and putting them in a bowl with a spoonful of Parmesan and one of pecorino, mix them a little, add the remaining butter and then season them with the sauce.
Serve them on the table with the two cheeses mixed together in the cheese bowl.
