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Penne All'arrabbiata
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
3 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Sliced Girl's Finger Pepper1 unit(s)
- Pepperoni Pepper20 g
- Sliced Garlic Cloves4 unit(s)
- Can of Peeled Tomatoes1 unit(s)
- Butter50 g
- Olive oil80 ml
- Chopped Parsley70 g
- Salt to taste
- Pour the oil into a wide skillet, sauté the peppers with the garlic, BE CAREFUL NOT TO BURN,
- add the peeled tomatoes -many people like to add sugar to remove the acidity of the sauce, but letting the tomato cook well you can get it to release its natural sugar- it is also interesting to pass the tomatoes through a sieve so that they can be separated the pieces of tomato peel and seeds,
- after adding the tomatoes, put a can of tomato water, a generous pinch of salt
- Let it cook on medium heat
- Meanwhile, put a pan with plenty of water to boil, remember that the less water you add, the more puffy your noodles will be,
- when it boils add enough salt, leave it like sea water,
- add the penni and respect the cooking time on the package.
- Be careful your sauce doesn't burn! When the pasta is already cooked, add the butter to the sauce and mix the pasta with a little cooking water, taking care that the pasta does not lose its point,
- add the chopped parsley and serve.
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