Food is described with an infinite number of adjectives but ‘angry’ isn't usually one of them. However, that's exactly what arrabbiata means in Italian. This dish is so called because of its chilli kick - although we’ll leave you to decide how much of a temper you want it to have. Given that this tasty recipe can be ready in the time it takes to boil your pasta, there’s really nothing to be angry about. So smile and tuck in!
Streaky Bacon Rasher
Preheat the oven to 200 degrees. Halve the red pepper, remove the core and slice lengthways into ½cm strips. Place them on a baking tray, drizzle with olive oil and season with a pinch of salt and a good grinding of black pepper. Cook on the top shelf of your oven for 15 mins.
Boil a large saucepan of water. Peel and grate the garlic (or use a garlic press). Tear the basil leaves into small pieces (tearing releases more flavour than chopping). Finely chop the red chilli. Cut the bacon into strips about 1cm wide.
Heat a splash of olive oil in a frying pan on medium heat. Fry the bacon until crispy, 4-5 mins. Add the garlic and balsamic vinegar. Cook together for 1 minute, the vinegar should evaporate. Add the diced tomatoes, and the chilli (don't use it all if you're not a spice lover!) and season with salt and black pepper. Cook on medium heat for around 10 mins, until you have a nice thick sauce.
Meanwhile, cook the penne in the boiling water with a pinch of salt for around 11 mins or until it is 'al dente'. TIP: 'al dente' literally translates as 'to the tooth'. It means there should be a tiny bit of firmness left in the middle of the pasta.
Once the pasta is cooked, drain it in a colander and then stir into the thickened tomato sauce. Make sure the pepper is nice and soft and add it to the sauce too.
Scatter the basil leaves onto the pasta. Grate over the parmesan and dig in! TIP: Best eaten with a fork, in a reclined position, on the sofa. Enjoy!