Pasta all'Arrabbiata.

When I think about arrabiata sauce, the first thing that pops into my mind is eating penne all’arrabbiatta with my dad at a small espresso bar/food place in freiburg, the small city in the very south-west of germany I grew up in. We used to go there almost once a week for lunch, when I was at school and he was at work and I really liked the simple tomato sugo with a nice but not too strong hotness.

Well now, that I live in Berlin, I’m quite glad I can just cook it for myself at home and I thought I’d share my way of cooking it with the world. Buon appetito!

Ingredients:
any kind of pasta

2 tbsp. olive oil
1 can of diced tomatoes
3 cloves of garlic
1 medium onion
3 peperoncini, red chile peppers (or less, if you don’t like it that hot)
2 slices of bacon (optional)
some fresh basil leaves
salt & pepper

Heat olive oil in a medium saucepan. Finely chop garlic, onion, bacon (if you decide use it) and peperoncini (seeds discarded) and add to the pan. Sauté for a couple of minutes until lightly browned.
Add tomatoes and simmer for about 15 minutes. Meanwhile cook pasta according to package instructions. Add chopped basil leaves and season sauce with salt and fresh ground black pepper to taste. Toss pasta with sauce and serve topped with some fresh chopped parsley or pecorino cheese.