Penne Arrabbiata

This spicy Italian pasta sauce from Chef Francesco at Mosaico, Jumeirah Emirates Towers is ready in just 30 minutes
Tuesday , 30 April 2013
Penne Arrabbiata
Mosaico, Jumeirah Emirates Towers' Penne Arrabbiata




500g penne pasta

1 fresh garlic

1 carrot, finely chopped

1 white onion, finely chopped

1 stalk celery, finely chopped

500g canned peeled tomatoes

Fresh red chilli, chopped, to taste

Salt and pepper, to taste

1 tbsp sugar

4 basil leaves

100g Parmesan cheese



1. In a pan, sweat the garlic, onion, celery and carrot in extra-virgin olive oil until softened. Add the chilli.

2. Mix in the tomato – previously seasoned with salt – pepper and the sugar, and cook slowly for 20 to 30 minutes.

3. Cook the pasta in boiling salted water for 7 minutes. Drain off the pasta water, keeping aside a small cup.

4. Put the pasta into the pan with the tomato sauce, add the pasta water and cook for a further 2 minutes. Sprinkle over the chopped parsley and a splash of olive oil. Serve garnished with Parmesan and basil leaves.

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