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How to make Penne Arrabiata

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A classic Italian dish that I've slightly modified to make it a very quick, healthy and tasty dinner for 2!
What you'll need: 
200g Penne Pasta
1 regular tin chopped tomatoes
1 medium onion, chopped
1 clove garlic, crushed
1 red chilli, chopped finely
Salt & Pepper
Olive Oil
1 table spoon Worcestershire sauce
Tobasco Sauce (optional - for that extra heat!)
Heat the olive oil in a deep frying pan or wok and fry the onions and garlic for 2 minutes until softened.
Add in the red chilli for a further minute
Splash in the worcestershire sauce and a few extra splashes of tabasco if you'd like further heat. Simmer for 1 minute.
Add the tin of tomatoes, season to your liking and leave to simmer, stirring occasionally, while you boil the pasta.
If you've bought pasta, follow the cooking instructions - generally, 10 minutes to get an "al dente" pasta, 12 minutes to soften further.
When the pasta is cooked, add it to the pan with the arrabiata, stir in and then serve, adding chopped spring onions or Parmesan as you wish. The arrabiata should be clinging to the pasta but not be a heavy sauce.
A very quick but extremely effective dish. Adding a little garnish - chopped spring (salad) onions, ground pepper and/or Parmesan then makes the dish look both authentic and even more appetising!
Adding pre-prepared stock or a stock cube to the dish after putting in the tin of chopped tomatoes can add further flavour.
Careful on adding extra tobasco. A finely chopped red pepper will add a nice spice to the dish on its own.


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