Penne all'arrabbiata
Description
The dish is prepared without unnecessary complications. 1. Cut the pork belly and onion into small cubes. Heat olive oil in a deep skillet and fry the pork belly for 2-3 minutes. Then reduce the heat and add the chopped onion. Cook until the fat in the pork belly has rendered. 2. Blanch the tomatoes in boiling water for 1 minute. Place them under cold water and peel off the skin. Dice them finely and add to the skillet. Increase the heat. Coarsely chop the garlic and add it to the tomatoes. Do the same with the chili peppers. Cover the skillet with a lid and simmer until a uniform mixture forms—this will take no more than 10 minutes. Remove the chili peppers. Season the sauce with salt and pepper to taste. 3. Cook the pasta in salted boiling water, adding about 2 tablespoons of vegetable oil. Stir occasionally. Drain the pasta in a colander and transfer it to the sauce. Mix thoroughly, then sprinkle with grated Parmesan and herbs on top. The dish is now ready to serve.