Penne all'Arrabbiata

This translates to "Angry Pasta" and is a fitting title since penne all'arrabbiata is a spicy dish. It uses small dried Italian peperoncini peppers which can be purchased at an Italian market. Other hot peppers can be substituted if you can't find these.

Ingredients:
4 T olive oil
peperoncini peppers (amount depends on desired hotness. 1=mild, 2=medium, 3 or more=hot)
1 clove garlic
tomato sauce--I will post my homemade recipe soon!

Garlic and hot peppers cooking in olive oil

First, bring a pot of water to boil, toss in some salt, and begin cooking 1 lb of penne. While this is going, peel & finely chop the garlic. Take the peperoncini peppers and chop them up into small pieces, making sure to chop up the seeds also--this releases the heat and makes the dish nice and spicy! If you don't like spicy food, leave the peppers whole.

Toss everything into a small pot with the olive oil and heat on M/L just until the olive oil begins to sizzle and the garlic is browning. Turn it off and remove from heat.

When the pasta is boiled, strain it and add tomato sauce to the pot with hot peppers. Mix this around, then add the pasta and stir until evenly coated over the hot burner.

Serve with plenty of parmesan, Mmm!