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Today, I'm making authentic Italian Penne Arrabiata. This is hands down the best authentic italian arrabiata sauce on the planet. I learnt it from my Nonna. Buon Appetito!

#arrabiata #homemadepastasauce #10minuterecipe

INGREDIENTS (serves 2-4)
- Bird's eye chillis
- Penne Rigate
- Garlic
- Baby truss tomatoes
- Passata
- Pecorino Romano
- Fresh Basil

METHOD
Step 1.
Bring water to a boil with a cold water start.

Step 2.
Turn pan to medium and add extra virgin olive oil.

Step 3.
Roughly chop garlic. Add to pan.

Step 4.
While garlic is cooking, finely chop chilli. Add chilli to pan with garlic, turn heat down and stir. Sprinkle salt on the chilli and garlic.

Step 5.
Roughly chop tomatoes. When the colour of the garlic becomes caramel, add the tomatoes to the pan. Increase heat to 8 or medium high.

Step 6.
Once your pot of water is boiling, add a punch of salt.

Step 7.
Add a cap-ful (or a teaspoon) of apple cider vinegar to the sauce. Also add a small pinch of salt and stir.

Step 8.
Get pasta into the boiling water. Drop heat on sauce and taste for balance. If it needs sweetness, add sugar. If it needs acidity, add ACV. If it needs salt, add salt.

Step 9.
Increase heat. Add passata (about half a bottle) and stir. Bring to a simmer.

Step 10.
When pasta is 1 minute from being ready, turn the heat off the sauce. Save about 1/2 cup of pasta water. Once al dente, strain pasta and add the pasta to the sauce. Give it a toss.

Step 11.
Add a splash of pasta water so that the sauce looks glossy. Stir. Add fresh basil leaves and stir.

Step 12.
Serve into bowls and grate pecorino romano over the top.

Buon Appetito!

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