SUGO 🍅 - Episode 1: Arrabbiata @Mattia’s Table Penne Rigate pasta 0.75 lb (320 g) Peeled tomatoes 0.75 lb (380 g) - drained Garlic 1 clove Dried chili pepper 3 - small Parsley to taste Extra virgin olive oil to taste Fine salt to taste To make this traditional tomato-based sauce for your pasta you only need a few ingredients: chili, garlic, olive oil and canned tomatoes. And don’t forget, the best pasta type for this sauce is Penne! Procedure: Cut the chili in half and then thin strips (if using a dry chili there’s no need for cutting - also, adjust the level of heat by removing the seeds if you prefer). In a pan add the olive oil, chili and a peeled garlic clove. Cook that on medium heat until the garlic starts picking up colour, and at this point add the canned tomatoes. In the meantime, boil some water, salt it and cook the penne until 2 minutes undercooked. Drain (save a cup of pasta water just in case) and move the pasta to the pan. Add half of the pasta water and let cook for t...