Penne all Arrabiata

Ingredients for 2 servings:

• 250g penne
• salt water
• 2 large garlic cloves
• ½ tsp garlic powder
• 250 g cherry tomatoes
• 150 g smoked belly (wammerl), without rind in 1/4 cm thick slices
• 2 chili peppers, dried
• salt and pepper
• ¼ bunch parsley, flat, finely chopped
• n. B. Cheese (Pecorino), freshly grated
• 3 tbsp olive oil

Instructions

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

nice and spicy and garlicky

Cook the pasta in plenty of salted water until al dente. Meanwhile, cut the pork belly into thin strips, roughly chop the garlic with a knife, and fry it in olive oil in a pan. The garlic must not brown! Then quarter the cherry tomatoes and add them. Add garlic powder, salt, pepper, and finely chopped chili. Simmer for 1-2 minutes. Drain the pasta and let it drain well. Add the pasta to the sauce in the pan and toss well to ensure the pasta is well coated. Sprinkle the pasta in the pan with the chopped parsley and pecorino cheese and serve. Mix briefly at the table—this allows the aroma of the parsley to develop. I think a light red wine or a glass of Lambrusco goes best with this.