Penne arrabiata us
Ingredients
Instructions
- 400 g penne rigate
- 1 clove of garlic
- 2 or 3 red peppers (depending on preference)
- 400 ml tomato pulp
- chopped fresh parsley
- freshly grated parmesan
- olive oil
- salt
- Peel and degerm the garlic clove and finely chop it.
- Remove the seeds from the peppers and chop them very finely.
- Fry everything in a little olive oil then add the tomato, salt and simmer over medium heat for 15 minutes.
- In a pot of boiling salted water, cook the pasta al dente.
- Drain and return the pasta to the pan to add the sauce. Mix well to coat all the pasta.
- Serve immediately, sprinkled with grated parmesan and chopped parsley.
Penne arrabiata us
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