Penne Arrabbiata
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Instructions
Boil the ridged pasta quills in a pot with plenty of salted water; in the meanwhile scald the tomatoes in order to peel them easily (otherwise you can use canned peeled tomatoes); then chop the tomatoes in small pieces removing the seeds.
Brown the chopped garlic and the chili peppers with the oil (1), add the tomatoes (2) and cook the sauce for 5 minutes (3), then add salt to taste.
Saut the pasta quills with the sauce, then put them in a serving dish and garnish with grated pecorino cheese and fresh chopped parsley.
