Penne Arriabbiata (Tomato, Chili & Garlic)
- 3/4 lb Rummo Penne Rigate N° 66
- 8 oz tomato sauce
- 1 garlic clove
- 1 Tbsp Italian chili
- 1/4 cup extra virgin olive oil
Peel the garlic and sauté in olive oil. Add crushed chilies and tomato sauce. Sauté a few minutes more, allowing the flavors to meld. Bring water to a boil in an ample pot, add salt. Cook the Penne Rigate for 11 minutes. Drain the pasta and add to the sauce, tossing well in the pan. Serve. Buon appetito.