Penne all'Arrabiata

Ingredients for 4 servings:

• 100 g bacon, Italian (pancetta)
• 500 g tomatoes (bottle tomatoes, can)
• 3 cloves garlic
• 10 g butter
• 70 g onion(s)
• 2 red peppers
• 2 pinches of salt
• 400 g penne rigate
• 1 bunch parsley, flat, cut into thin strips
• 100 g Parmesan, freshly grated
• Pepper, white, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hot and spicy

Cut the pancetta into thin strips. Remove the tomatoes from the can, cut them into pieces, and press the flesh through a sieve. Peel the garlic and finely slice it. Bring a large pot of salted water to a boil (without oil) and cook the pasta according to the package instructions until al dente. Meanwhile, prepare the sauce: Melt the butter in a pan. Briefly sauté the onions, garlic, and whole pepperoncini. Stir in the passata and simmer briefly over low heat. Season with salt and pepper. Drain the pasta and toss it with the sauce, scooping out the pepperoncini. Serve the penne sprinkled with Parmesan cheese and parsley.