Apparently originating from native to Rome, the name refers to the “angry” spice of the chilli-loaded tomato sauce. Simple, quick and satisfying, spicy supper using store cupboard ingredients.
This may seem too easy to be delicious but really it's simplicity is its elegance!
200g of pasta of choice, penne is often used (we used mezze maniche rigate AKA half sleeves )
2 tbsp olive oil
2 cloves garlic
1 tsp chilli flakes or powder or ½ fresh chilli (use more if you prefer)
400g good quality tinned chopped tomatoes
4 tbsp tomato puree
¼ tsp red wine vinegar/ balsamic vinegar
Handful of fresh basil to serve
Salt and ground black pepper to serve
Peel and finely chop the garlic.
Cook the pasta according to the pack instructions ensuring to salt the water so that the pasta is seasoned from within. Cook the pasta until its slightly al dente and drain and rinse, keeping a little of the cooked pasta water.
Heat a saucepan on medium heat and add the oil. Once hot add the chilli and heat until it starts to go slightly yellow and red (approx 1 min), then add the chopped garlic and cook for 1 minute until it starts to golden (ensure not to over cook that it starts to blacken as this will add a burnt bitter note to the dish).
Next add the chopped tomatoes and the tomato puree mixing well.
Bring to the boil and reduce to a simmer and cook for 5 mins stirring occasionally.
Add the vinegar and season with salt and ground black pepper to your liking.
Add the pasta and cook until the sauce coats each piece of pasta then divide up and add a little drizzle of olive oil to serve along with a few basil leaves. If the sauce seems too thick add a little of the water from cooking the pasta to thin it out.
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