ADA BONI ARRABBIATA RECIPE - a signature chef variation with ham and cheese
Recipe type: pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • • 21 oz ( 600g) short pasta penne
  • • 3.5 oz(100 g) Italian ham prosciutto, diced
  • • 1 little onion
  • • 36 oz (1 Kg) tomato puree
  • • 3 tbsp extra virgin olive oil
  • • 1 cup (100 g) Pecorino cheese
  • • to taste fresh chili pepper
  • • 4.5 tbsp coarse salt
  • • to taste table salt
  1. PROSCIUTTO AND ONION "SOFFRITTO"First, peel and mince the onion, then prepare the "soffritto": pour the onion and pancetta into a saucepan, along with 3 tbsp of extra-virgin olive oil, then sautè until the onion becomes soft, translucent and light yellow.
  2. ARRABBIATA SAUCE PASTAAt this point, add the tomato puree, and lightly simmer the sauce 30 minutes. While the sauce is simmering, mince the fresh chili pepper, then mush the pieces with a fork.Now, fill pot filled with 5 quarts of water and 4.5 tbsp of coarse salt and bring to boil. Cook the pasta and raise it "al dente".Finally, toss the pasta with the arrabbiata sauce and the crushed chili pepper, and the grated Pecorino cheese. Serve immediately.
Recipe by philosokitchen at