Penne all' Arrabbiata

(Pasta with fiery sauce)

Serves 4


Ingredients:

½ cup (75g) bacon fat
2-3 fresh red chillies
2 tbsp olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
500g very ripe cooking tomatoes, finely chopped
½ cup (125ml) water
salt and freshly ground black pepper
500g penne pasta
2 tbsp chopped fresh parsley
freshly grated Parmesan or Pecorino cheese, to serve


Method:

1. Use a large knife to finely chop the bacon fat. Seed and chop the chillies, taking care to avoid skin irritation, wearing rubber gloves will give protection. Heat the oil in a heavy-based pan, then add the bacon fat, chilli, onion and garlic, and cook for 8 minutes over medium heat, stirring occasionally.
2. Add the chopped tomatoes and the water and season with the salt and freshly ground black pepper. Cover and simmer for about 40 minutes or until sauce is thick and rich.
3. Shortly before serving time, bring a large pan of water to the boil and add a little oil. When the water is boiling rapidly, add the penne and cook until tender. Drain thoroughly in a colander, then return the pasta to the pan and keep warm.
4. Add the parsley to the sauce, then taste and season again, if necessary. Pour the sauce over the pasta in the pan and toss the two gently together. Serve with the freshly grated Parmesan or Pecorino cheese sprinkled over the top.

Note: Arrabbiata means 'furious' or 'rabid' in Italian and the use of this term is appropriate with this pasta which may be quite hot, just how hot will depend upon the amount of chilli you choose to use.