Penne All'Arrabbiata

Ingredients for 4 servings:

• 500 g tomatoes, ripe
• 75 g bacon, streaky
• 1 onion(s)
• 2 garlic cloves
• 1 small chili pepper(s), fresh, red
• 1 red bell pepper(s)
• 10 basil leaves
• 2 tbsp butter
• salt and pepper
• 50 g Parmesan, freshly grated
• 400g penne
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

pretty sharp

Make a cross-shaped incision in the tomatoes, briefly blanch them in boiling water, rinse them in cold water, peel them with a small kitchen knife, quarter them, remove the seeds, and remove the stems. Then cut them into cubes and pass them through a fine sieve. Finely dice the bacon. Peel the onion and garlic cloves. Finely chop the onion and thinly slice the garlic. Cut the chili pepper lengthwise and remove the seeds. Wash the bell pepper, halve it, remove the stems, remove the diaphragms and seeds, and dice the flesh. Wash the basil leaves, pat them dry, and cut them into thin strips. Melt the butter in a saucepan. Add the bacon and diced onion and fry. Add the garlic slices, diced bell peppers, tomato puree, chili pepper, and basil leaves. Season to taste with salt and pepper. Simmer the sauce uncovered over medium heat for about 15 minutes until thickened. Meanwhile, for the penne, bring salted water to a boil in a pot. Add the penne and cook according to the package instructions. Drain the pasta well in a colander. Remove the chili pepper from the sauce. Serve the pasta and sauce on plates and sprinkle with Parmesan cheese.