ARRABBIATA

ARRABBIATA…

​Literally, ‘angry’ or hot and spicy. Here we are making Penne All'Arrabbiata.

This is a version from the Hungry Soul kitchen. We also decided to use gluten-free pasta to demonstrate to Coeliacs and people who are gluten intolerant that there are very tasty and spicy options.

You can use wheat pasta as well; all of them work with the sauce.

INGREDIENTS

• 250g pasta, penne
• 2 tbsp of Hungry Soul, smoked paprika
• A pinch of chilli flakes
• 2 tbsp of tomato paste
• A drizzle of olive oil
• A little pasta water
• Salt and pepper

METHOD

1. Cook your pasta, reserving a cup of the pasta water when draining.
2. Put the pasta back into the pot, adding a little pasta water, the Hungry Soul, chilli flakes, tomato paste and a drizzle of olive.
3. Reheat it until all the pasta is well coated.
4. Season with a little salt and pepper and serve.

Jacques

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