1. In a large dutch oven, saute cabanosa, then add onions, capsicum, garlic, anchovies & fresh chilli. 2. Add tinned tomato's, stock, tomato paste, and herbs and stir. 3. Season with salt & pepper and add extra chilli sauce (if you require an extra zap!) then reduce heat and let simmer for up to an hour. 4. Add extra water as needed if you feel it is reducing too quick. 5. Cook penne as per packet instructions and drain once cooked. 6. Stir arriabbiatta sauce through penne and serve with parsley garnish and parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
