Inspired by FXcuisine - Pasta all'arrabbiata
and from Penne all'arrabbiata
Comments: No onions, herbs (apart from parsley) and wine in the traditional recipe, but these are possible options. The same goes for the anchovy fillets, but here, once tried, you can't do without them. For the chillies, it depends on taste, at most 1/2 Scotch bonnet, but at least 1 or 2 red chillies (without the seeds for fragile palates). If using Scotch bonnet, use gloves and rinse utensils well after use. Finally, not part of the traditional recipe either, adding pancetta is a definite plus.
350 to 400 g penne rigate or (mezzi) rigatoni
4 small garlic cloves
1 large tin peeled tomatoes, preferably diced (800g) - if whole, diced
2 anchovy fillets or anchovy paste
1/2 Scotch bonnet or 3 red chilies (see comments)
1 small bunch of parsley (leaves only)
120 g pancetta cut in lardons (opt)
Pecorino Romano or, failing that, grated Parmiggiano Regiano (~100 g)
Cut the garlic into thin slices and sauté over low heat in enough EVOO - it should not brown.
Cut the chilies into thin slices and add them to the pan.
Add the anchovy fillets (no need to cut them, they will melt in the sauce).
After a few minutes, add the crushed tomatoes and simmer, stirring occasionally to remove their water (~15 to 20 mins).
Meanwhile chop the parsley and grill the pancetta (opt), reserve the pancetta on an absorbent paper.
Cook the pasta according to the time indicated on the package.
Taste the sauce and add salt as needed and a generous amount of pepper.
Add the pancetta (opt).
When cooked, add the drained pasta, toss, and stir in a generous amount of chopped parsley.
Serve sprinkled with grated Pecorino Romano.