Discover an explosion of flavor with our Penne all'Arrabbiata, a classic Italian dish with a spicy twist. With juicy pieces of salami piccante and a delicious tomato sauce, this pasta will certainly tantalize your taste buds and pamper your senses.
Ingredients:
- 300 grams of penne
- 100 grams salami piccante, cut into thin slices
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400 grams of diced tomatoes from a can
- 1 red chili pepper, finely chopped (remove the seeds for less heat)
- Handful of fresh basil leaves, finely chopped
- Salt and pepper to taste
- Olive oil, for frying
- Freshly grated Parmesan cheese, for garnish
Preparation method:
1.
Prepare the pasta: cook the penne al dente according to the instructions on the package. Drain and reserve some of the cooking water.
2.
Fry the salami: heat a dash of olive oil in a large frying pan over medium heat. Briefly fry the salami piccante until crispy. Remove the salami from the pan and set aside.
3.
Fry the onion and garlic: in the same pan add the finely chopped onion and fry until translucent. Then add the finely chopped garlic and fry briefly until fragrant.
4.
Make the arrabbiata sauce: add the diced tomatoes and finely chopped red chili pepper to the pan. Bring to the boil and simmer the sauce over low heat for 10-15 minutes to allow the flavors to blend well. Season with salt and pepper. Tip: add some sugar if the sauce tastes sour.
5.
Add the salami: add the fried salami piccante to the sauce and stir.
6.
Mix with the penne: add the cooked penne to the pan with sauce and mix well. If necessary, add some of the reserved pasta cooking water to thin the sauce.
7.
Serve: serve the penne all'arrabbiata in deep plates, garnish with freshly grated Parmesan cheese and, if desired, some extra finely chopped basil leaves.
Serving suggestion: serve the Penne all'Arrabbiata with a crispy piece of freshly baked ciabatta bread and a simple salad of arugula and cherry tomatoes, seasoned with a dash of balsamic vinegar and extra virgin olive oil.