Penne Arrabiata

For Penne Arrabiata, chop onion, garlic and bacon. Halve the chili pepper, remove the seeds and cut into fine strips.

Cut the skin of the tomatoes and put them briefly in boiling water, rinse in cold water, peel off the skin and cut into small cubes. Chop oregano (or use dried grated oregano).

Lightly fry onion, bacon and garlic in butter, add chili strips, diced tomatoes and oregano and season with salt, pepper and sugar. Add 3 tablespoons of vegetable soup and simmer for about 10 minutes.

In the meantime, cook penne in vegetable soup until just al dente and strain. Reserve some of the vegetable soup. Mix penne with sauce, add some more vegetable soup if necessary and simmer gently for another 5 minutes. Sprinkle the Penne Arrabiata with chopped parsley and freshly grated Parmesan.

Preparation Tip:

You can determine the spiciness of the Penne Arrabiata yourself by using more or less chili peppers.

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