Penne all’arrabbiata


  • 8 oz pancetta or streaky bacon rashers
  • 3 garlic cloves (finely sliced)
  • 4 green chilli peppers, the larger ones (finely chopped)
  • 1 small onion (finely chopped)
  • 2 tins chopped tomatoes
  • 1 tablespoon Olive Oil
  • Fresh ground black pepper
  • Pecorino romano cheese (grated)

(Parmesan can be used if you can’t get Pecorino but please don’t ever use the pre-grated sawdust that smells of old socks, this one product is responsible for putting people of one off the best cheeses in the world)


Put the olive oil into a lidded pan over a medium heat and add the onion, after a couple of minutes add the chilli & garlic together with the pancetta or bacon, cook for a few minutes until the bacon is cooked through. Add the tomatoes and a good grating of black pepper stir through and simmer over a low heat stirring occasionally for about 45 minutes.

(There is no need to add any salt to this sauce enough comes from the bacon and cheese)

Cook the penne pasta to your own liking and then mix with about half the sauce, adding a good handful of grated cheese. Serve in individual bowls with a spoonful of sauce on top and extra grated cheese to your liking.