Spaghetti all arrabiata

Ingredients for 4 servings:

• 1 onion(s)
• 3 cloves garlic
• 2 chili peppers, red, small
• 2 tbsp butter
• 400 g tomatoes, can
• Salt
• black pepper
• 500 g pasta (spaghetti)
• 1 tbsp oil (olive oil)
• 100 g cheese (Pecorino), grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and finely dice the onion and garlic. Wash the chilies, pat dry, halve lengthwise, remove the seeds, and finely dice. Heat the butter in a saucepan until foaming. Add the diced onion, garlic, and chilies and fry, stirring constantly. Drain the tomatoes, chop them slightly, and add them to the onion mixture. Mix everything well and bring to a boil. Reduce the heat. Simmer the sauce for about 10 minutes, season with salt and pepper. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the package instructions for about 10 minutes, until al dente. Drain in a sieve and toss with the oil. Loosely toss the pasta with the sauce in a bowl, divide among 4 plates, and sprinkle with the pecorino cheese.