Penne all’arrabiata

Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.

Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)

While cooking the pasta heat the Arrabiata sauce in a wide pan gently.

When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water.

Serve in a wide shallow bowl topped with the grated parmesan.or pecorino

Godere!