Penne with Spicy Tomato Sauce (all arrabiata)

Ingredients

• 400 g penne
• Salz
• 500 g ripe tomatoes
• 2 red chili peppers
• 1 Red Onion
• 2 Garlic cloves
• 80 g smoked bacon cubes
• 2 EL olive oil
• 150 ml Vegetable broth
• Pfeffer (from the mill)
• 0.5 bunch Basil

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Blanch the tomatoes, peel, quarter, core and dice the flesh. Wash the chili and slice into rings. Peel the onion and garlic; dice the onion and slice the garlic. In a pan, crisp the bacon cubes in hot oil, then add the onion, garlic and chili rings. Stir in the tomato cubes, pour in the broth, season with salt and pepper, and simmer over medium heat for 15 minutes. Wash the basil, shake dry, pick off leaves and briefly fry them in hot oil. Remove with a slotted spoon and drain on kitchen paper.

3. 3.

   Drain the pasta, toss it with the tomato sauce, give it a quick stir, and serve in pre‑heated bowls garnished with the fried basil leaves.