Penne All’Arrabiata…


This recipe is a traditional yet simple Italian pasta dish of penne with chillies, garlic and tomatoes. I used a recipe from Gino D’Acampo’s Pasta recipe book. The recipes in the book always seemed to me to have too few ingredients and all seemed a little too easy but the flavour in this dish really packs a punch despite the simple ingredients!


If you want to give it a go, here’s how! The sauce recipe will serve two, the pasta quantity is up to you! That rhymes…who knew! hehe


3 Garlic Cloves (finely chopped)

3 Fresh Tomatoes (stalks removed and diced)

1 tsp Tomato Puree

2 Rashers of Bacon if desired (chopped)

A small bunch of fresh flat-leaf parsley (washed and finely chopped)

A handful of olives if desired (sliced)

1 fresh red chilli  (deseeded and finely chopped) or a tsp of ‘Easy’ chilli in a jar

Dry Penne to serve



1. Add a good lug of olive to a pan and heat gently over a medium heat.

2. Add the garlic and either chopped or jarred chilli. Fry for a minute stirring with a wooden spoon.

3. If using, add the bacon and olives and fry until the bacon has been lightly fried.

4. Add the tomato puree, parsley and chopped tomatoes. Bring to a simmer and season with salt and pepper.

5. Add more chilli if desired, allow to simmer for 5-10 minutes until the tomatoes have softened (see below).

6. Mix the sauce with cooked penne and serve with a garnish of parsley and grated parmesan!….oh and a huge glass of wine!



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