Recipe - Penne rigate, with Passata and Spicy Hot Cream Peppers

Ingredients for 4 people:

• 280g Penne Rigate;

• 1 bottle of Passata Muraca;

• 2 spoons of Spicy Hot Cream Peppers Muraca;

• 1 clove of garlic;

• Salt to taste;

• Basil to taste;

• EVO oil to taste;

Preparation:

1. Bring a pot of water to a boil, season with coarse salt and submerge the pasta;

2. In the meantime, in a frying pan, flavour a little EVO oil with a clove of garlic and reduce the Passata Muraca;

3. Drain the pasta two minutes before the cooking time and start tossing it in the pan;

4. When the pasta is al dente, turn off the heat, toss with a drizzle of EVO oil and 2 tablespoons of Spicy Hot Cream Peppers Muraca.

5. Garnish with a basil leaf and serve.

Warning: this dish is recommended for chili lovers. Accompany with a glass of red wine from Calabria.