Penne all'arrabbiata

Ingredients for 3 servings:

• 1 onion(s), diced
• 2 garlic cloves, finely chopped
• 2 bell peppers, red, diced
• 3 thick tomatoes, fully ripe, skinned, pitted and diced
• 1 tbsp butter
• 1 tbsp olive oil
• ½ bunch parsley, flat, finely chopped
• 2 red chili peppers, finely chopped
• g cheese (Pecorino), freshly grated
• 1 shot of cream or cream substitute
• Salt and pepper, black from the mill
• Paprika powder, hot
• possibly sugar
• 300 penne

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity – spicy

Put the pasta water on the boil! Heat the olive oil and butter in a pot, reduce the heat slightly, and add the onions, garlic, bell peppers, tomatoes, and chili. Sauté for about 5 minutes. When the pasta water is boiling, add the penne. Season the water with salt. Then puree the vegetables with a hand blender. Add a little water, if necessary, and bring to a boil. Season to taste with salt, pepper, and paprika. If you like, add a little more sugar. Stir in the pecorino, the cream, and ¾ of the parsley. Let everything simmer on low for a few more minutes, stirring frequently. Drain the al dente penne, toss with the sauce, and serve garnished with the remaining parsley.