John Myers
Penne Rigate in Hot Pepper and Tomato Sauce
The perfect penne rigate in hot pepper and tomato sauce recipe with a picture and simple step-by-step instructions.
- Olive oil
- 1 small Onion
- 0,5 Red pepper
- 3 Chili peppers
- 6 Garlic cloves
- 2 Sage leaves
- 1 shot Balsamic vinegar
- 1 Can Tomatoes in their own juice 400 ml)
- Salt, pepper, sugar
- Basil
- 250 g Penne rigate
- Parmesan
- First, I cut the onion into fine cubes, the paprika into small cubes and the chilli peppers into slices (I don’t core them to give the dish a nice spiciness), I roughly chop the garlic clove and I cut the sage leaves and the basil in fine strips.
- I heat the olive oil and first sauté the onion and bell pepper over a mild heat. Then I add the chili peppers and steam them a little. Finally I add the garlic and sage, stir everything together and then rub off with a good dash of balsamic vinegar. I let the balsamic vinegar reduce for a few minutes, then I add the tomatoes and tomato juice, I previously roughly chopped whole tomatoes. I let the sugo simmer for about 30 minutes over low heat until it has a creamy consistency, and season it with salt, a little pepper and a pinch of sugar. Only at the very end do I add the cut basil leaves.
- In the meantime I cook the penne al dente, pour it off and mix it with the sugo. I serve the pasta with a grated Parmesan or with a few Parmesan shavings, which I cut from a piece of Parmesan cheese with a peeler.
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