It’s rich and comforting. Plus it’s naturally vegetarian! The absolute most important thing about this recipe is the sauce. Arrabbiata sauce, made the traditional way, with extra virgin olive oil, garlic, chilli and San Marzano tomatoes. This is a rich and spicy sauce, and it’s pretty simple to make too! Once you’ve got the sauce, you can add any type of cooked pasta you like to it. I love it with fresh tagliatelle or pappardelle when I’m in the mood for long pasta. For short pasta, penne is the most popular way to go, but of course, you can replace with any short pasta you like.
Extra virgin olive oil San Marzano tinned tomatoes Garlic Chilli Flakes
👩🍳PRO TIP This is a low & slow sauce. Cook the onions slowly, then simmer the tomatoes nice and slowly for a thick, rich tomato pasta sauce. Once that spicy arrabbiata sauce is ready, stir in cooked penne pasta. Serve topped with black pepper, chilli flakes, basil leaves and parmesan (or for vegetarian, use vegetarian Italian-style hard cheese).
A fresh green salad Foccacia, french bread or easy homemade artisan bread Easy garlic bread
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