Penne all’arrabbiata is the famous Italian ‘angry pasta’ dish, so called because of the fire in its belly. The Nudo chilli oil used in this recipe allows you achieve the precise level of crossness in the sauce. It’s also got to be one of the easiest recipes in the world and uses ingredients that are more than likely to be knocking around the kitchen, even when supplies are low. So save this one for a rainy day.
Ingredients for 4
Nudo chilli olive oil – 6 tablespoons
Garlic – 2 cloves
Chopped tomatoes – 500g/1lb 2oz
Nudo penne rigate – 350g
Parsley – 1 tablespoon chopped
Heat the chilli oil in a frying pan and add the whole, peeled garlic clove. Heat the garlic till it browns, over a medium heat then take out and discard. Then add the drained chopped tomatoes, stir in the oil, season with salt and cook for a good 15 minutes.
Cook the pasta according to the instructions on the package. When it is al dente drain and toss into the frying pan. Mix well, check for seasoning and cook for a couple of minutes over a high heat. Serve with a sprinkling of chopped parsley.
