Penne all'arrabiata

A first course 'romanaccio': today I leave the recipe of the pasta all'arrabbiata, a delightful mix of tomato, garlic, Chili, parsley and pecorino. Simple ingredients, rather simple but that put together give the dough a truly unique flavor. The amount of anger '’ depends on your taste: If you are daring, abundant with garlic and especially with the chili, If you have more ' soft’ limit yourself, especially in the use of the second.

Ingredients for 4 people:

• 360 grams of penne
• 2 cloves of garlic
• a chili pepper (but adjust according to your taste)
• 8 tablespoons of extra virgin olive oil
• 500 grams of peeled tomatoes in pieces
• salt just enough>
• a handful of chopped parsley
• grated pecorino cheese Dop as required

Finely chop the garlic and slice the chilli pepper (to you and to your taste if and how many seeds put in Gravy). Put the oil in a pan, garlic and chilli and let them warm over a very low heat (Beware that you burn for).

Add the tomatoes peeled, half of the chopped parsley and season with salt. Cook the sauce for 10 minutes. In the meantime, boil the pasta in plenty of salted water: drain it al dente, setting aside a little of the cooking water, and mantecarla in the pan with the sauce, joining a little’ of the cooking water as needed.

Add the remaining parsley and serve immediately after you dusted the dish of grated pecorino cheese. Bon appétit!

THE COMBINATION: to dampen the hotness of this dough we suggest a Rosé produced in the area of Lake Garda: a Bardolino Chiaretto produced by Monte Del Fra, produced with Corvina, Rondinella and Sangiovese, with delicate scents of red fruit and Apple, with a fresh and spirited.