Tuesday, 3 May 2016

Penne all'Arrabbiata

This classic recipe actually contains two in one, and either can be made in advance and frozen. Steps 2 and 3 are for making a pomarola sauce, an all-purpose tomato sauce. It is great for freezing in portions, to be taken out and used either as is (and you can spice it up with some oregano and/or thyme), or to finish making the arrabbiata (steps 4 to 6). You could also prepare the whole thing and then freeze it, but I find that 4-5 are quite quick and worth making fresh. If frozen, thaw and heat through before adding the dry basil and black pepper.
Leave out the parmesan to keep it dairy-free!


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