RECIPE: PASTA ARRABIATA

Ingredients

Golden Penny Piccolini Penne

Tomatoes (very ripe ones)

Fresh Pepper

Onion

Garlic

Tomato Paste

Parmesan Cheese

Red Wine

Bacon

Sugar

Vegetable oil (ororo)

Scent leaf

Rosemary leaf

Black Pepper

Oregano

Curry

Salt

Seasoning cubes

Preparation

Thinly Chop the Garlic, Fresh Pepper and Onions, Slice Basil leaf and cut bacon into chunks then set aside.

 

Put three teaspoons of oil into a wok and proceed to cook the bacon for about 3 mins, after 3 mins drain the oil in it and keep it aside. Put one teaspoon of oil into the wok and reheat the oil

Add the garlic, onions and sliced pepper allow to sauté then add tomato paste, oregano, rosemary leaves, black pepper, curry, sugar and red wine into the frying oil.

Crush the tomatoes with your hands and pour into the wok. After letting it cook for a while add your bacon with two seasoning cubes, let the sauce cook covered in low heat for about 30minutes in the wok and sour taste eliminated.

Bring a pot of water to a rolling boil; add one teaspoon of salt and two teaspoons of vegetable oil. Pour in your Golden Penny Piccolini pasta and allow to cook for 7 to 10mins or till al dente, drain in a colander when ready. (Do this while the sauce is cooking so that when the pasta is ready the sauce can be poured into it directly.).

Pour your sauce into the pasta and mix together. Grate a generous amount of Parmesan cheese into the pasta and sauce, taste for salt and adjust seasoning. Incorporate everything together. You can further garnish with Basil (scent leaf) and serve.

Good luck and don’t forget to share with friends.