Penne All’arrabbiata

Finely dice the bacon. Remove the stem of the tomatoes and cut the skin crosswise. Blanch the tomatoes briefly, rinse and skin. Now quarter, core, dice the flesh and pass through a sieve.

Cook the pasta according to instructions in enough boiling hot salted water until al dente.

Peel and finely dice the garlic and onion. Halve the chili peppers, remove the stalks and seeds and dice the flesh.

Heat the oil and fry the bacon in it. Add garlic and onion cubes and sauté. Add tomatoes and chili, cook the sauce a little bit. Season with salt and pepper.

Drain the noodles and add to the chili and tomato sauce. Rinse parsley, shake dry, chop and stir in. Serve the cheese separately.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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