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Penne Al'arrabbiata

  • 75minutes
  • 272calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (14 ounce) cans roma tomatoes , chopped

  2. 2 tablespoons tomato paste

  3. 2 cups vegetable stock or 2 cups chicken stock

  4. 1 large cabanosa sausage

  5. 1 large onion

  6. 1 large green capsicum

  7. 3 teaspoons crushed garlic

  8. 3 large anchovies packed in oil

  9. 2 small hot chili peppers , chopped

  10. 2 tablespoons hot chili sauce

  11. 2 tablespoons dried basil

  12. 2 tablespoons dried oregano

  13. olive oil (for cooking)

  14. salt & pepper

  15. parsley

  16. parmesan cheese

  17. 6 -8 cups cooked penne

Instructions Jump to Ingredients ↑

  1. In a large dutch oven, saute cabanosa, then add onions, capsicum, garlic, anchovies & fresh chilli.

  2. Add tinned tomato's, stock, tomato paste, and herbs and stir.

  3. Season with salt & pepper and add extra chilli sauce (if you require an extra zap!) then reduce heat and let simmer for up to an hour.

  4. Add extra water as needed if you feel it is reducing too quick.

  5. Cook penne as per packet instructions and drain once cooked.

  6. Stir arriabbiatta sauce through penne and serve with parsley garnish and parmesan cheese.

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