Penne Rigate All’Arrabbiata

For the Penne Rigate all’Arrabbiata, crisp the ham on a baking sheet lined with baking paper in the oven at 120 degrees. Cook Barilla Penne Rigate in plenty of salted water “al dente”.

Heat olive oil in a pan, sauté diced onion and garlic for 1- 2 minutes. Add chili (halved and cut into rings) and olives, season with salt and pepper from the mill. Then add the Arrabbiata sauce to the pan and heat briefly.

Mix the penne with the sauce and garnish the Penne Rigate all’Arrabbiata with shaved pecorino.

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