Penne Arrabiata

When Ernie and I traveled through Europe a few years ago this was one of my favorite meals while we were there. The first time I enjoyed it we were in Munich, Germany and eating at a small sidewalk cafe, and it was their special of the day. Once we arrived in Italy I of course had to try the Italian version. I even picked up a spice kits in the Venice market so I could make it when I got home. When looking for the red pepper it's those little skinny red ones. Enjoy!!!

“Arrabiata” translates to “angry,” an appropriate name for a spicy sauce.

Serves: 4
Time: 15 minutes

ingredients:

coarse salt
1 pound penne
2 cups of your favorite tomato sauce
1 long red chili, cut into quarters
(remove seeds if you don’t want it too spicy)
2 tablespoons olive oil
1/2 cup firmly packed, finely grated Parmesan cheese
(about 1 1/2 ounces)

Preparation:
Set a large pot of water on to boil and season with a few big pinches of salt. Boil the penne for two minutes less than the package tells you to. Meanwhile, heat the tomato sauce with the pieces of chili in a large frying pan over low heat to infuse the chili into the sauce.
Reserving about a teacup of boiling water from your pasta pot, drain the pasta and add it to the frying pan with the tomato sauce.

Stir the pasta and sauce together with the olive oil and let it cook on low heat for two minutes, adding a bit of the reserved boiled pasta water if necessary.

You want the pasta to be just coated by the sauce, not swimming in it. Turn off the heat, remove the pieces of chili, stir in the Parmesan and serve.

Source: GOOP.com