Penne all'arrabbiata recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 355 calories / serving
  • Healthy
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Cook the pasta in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.

Meanwhile, heat the olive oil in a large, heavy-based saucepan over a moderate heat and saute both chillies and
the tomato for 4-5 minutes, stirring occasionally. Stir in the parsley and adjust the seasoning to taste.

Meanwhile, drain the pasta and reserve some of the cooking liquor. Toss immediately with the sauce, adding some of the reserved cooking liquor to loosen the sauce if necessary. Spoon into serve bowls and garnish with the Parmesan and torn basil leaves.

Freezing and defrosting guidelines

This sauce freezes particularly well. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

  • Ingredients

  • 300g penne
  • 50ml olive oil
  • 1 red chilli, de-seeded and finely diced
  • 1 yellow chilli pepper, halved with most of the seeds removed
  • 25g Parmesan, finely grated
  • 2 plum tomatoes, de-seeded and diced
  • few basil leaves, torn
  • 1tsp parsley leaves, finely chopped
  • salt
  • pepper
  • Energy 1480kj 355kcal 18%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Sugars 3g 3%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 43.3g Protein 11.2g Fibre 0.4g


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