Penne Arrabbiata
Ingredients for 2 servings:
- 200 g penne
- 2 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 1 small onion, finely diced
- 400 g chopped tomatoes (canned)
-
1–2 tsp Geiler Scheizzz – Die Kiezhölle by Rock'n'Rubs - 1 tsp tomato paste
- Salt
- Fresh basil (for garnish)
- Parmesan (optional, freshly grated)
Preparation
Step-by-step instructions
- 1
Cook the pasta
Cook the penne in plenty of salted water until al dente. Drain, reserving some of the cooking water.
- 2
Start the sugo
Heat the olive oil in a large skillet. Sauté the onion and garlic until translucent, making sure they don’t brown.
- 3
Seasoning blends & tomatoes
Briefly sauté the tomato paste, then add Geiler Scheizzz – die Kiezhölle (*) and cook for another 30 seconds to release the flavors. Now add the chopped tomatoes and mix everything well.
- 4
Let simmer
Let the sauce simmer over medium heat for about 10–15 minutes until it thickens slightly. Season with salt and sugar to taste, depending on the acidity of the tomatoes.
- 5
Finish the pasta
Add the drained penne to the sauce and, if needed, stir in a splash of pasta water to achieve a smooth consistency. Mix everything well and let it all come together for 1–2 minutes.
- 6
Serve
Divide onto plates, garnish with basil, and sprinkle with Parmesan if desired
Tip
(*) Note on the seasoning blend: Since this mix contains chili, habanero, and Tellicherry pepper, it packs quite a punch. Start with 1 teaspoon, taste as you go, and turn up the heat if you want it extra spicy.
