Translated from Italian, arrabbiatta means 'angry'

We are told this is eaten in every region in Italy. You will certainly find it on the menu of most Italian Restaurants the world over. Very simple to cook. The trick is to make enough sauce to coat the pasta,and no more.

1 lb. (450 g) Tomatoes
1 lb. (450 g) Penne
1 Small Onion Finely Chopped
2 Cloves of Garlic Finely Chopped
2 Small Red Chillies Sliced
3 fl oz (90 ml) Olive oil
3 Tablespoons of Chopped Flat Leaf Parsley
Salt

De Skin and chop the tomatoes.

To skin a tomato, put it in a bowl or a measuring jug and cover it with boiling water. Leave for about a minute.
Don't leave it too long, or the tomato will begin to cook, and we don't want that to happen. Take it out of the hot water, nick the skin with the point of a knife, and the skin should peel off easily.

Stand the tomato on the stalk end and cut into quarters, then cut out the seeds.
Cut the quarters in half lengthways and then dice.

Start by putting the Onions and Garlic in a pan with the olive oil and fry them gently until they are soft. this should take 10 mins or so.  Add the chilli and fry for about a minute. The amount of chilli you put in is really down to how angry you want your arrabbiata. If you want to blow your head off, add some more.

Add the chopped tomatoes and leave to cook, about 10 mins. Tomatoes can vary a lot in taste. We use plum or vine tomatoes when we can get them. The Tomatoes will break down and combine with the olive oil to make the sauce.

Whilst this is happening, Cook the pasta according to the directions on the packet. This usually takes 6 to 8 minutes, so time it to be ready when the sauce is.

Finally, add the parsley, stir, and combine the sauce with the drained penne.