Penne all’arrabbiata


Monica Copetti

for 6 persons

Cook the penne pasta in abundant salted boiling water. In the meantime, brown the minced garlic in a little extra virgin olive oil and then immediately add the garlic, oil and chili peppers mixture. Let it slightly sauté and add the sugo all'arrabbiata sauce, letting the ingredients absorb the flavor. Dress the pasta cooked al dente and serve sprinkled with fresh parsley and a drizzling of extra virgin olive oil