|Penne with angry (chilli) sauce||Serves 4 as a main course|
On my arrival in Calabria, some years ago, I was whisked off to lunch. A bowl of beautiful
peppers arrived and having observed the locals I decided to copy them and dug in.
One bite later and I lost the use of my taste buds for 24 hours.|
This recipe while spicy will not have the same effect.
This sauce does not keep well.
Heat the oil in a small pan and gently fry the garlic and chilli until the garlic is a deep golden colour (do not allow the garlic to burn or your sauce will be bitter). Add the tomato pulp/passata and cook gently for 5-6 minutes. Season to taste.
Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta, transfer to a heated serving dish and mix with the sauce and the chopped parsley.
Serve immediately with freshly grated parmesan cheese.