Anchovies, Pecorino cheese, and a healthy dose of red chillies come together in a smooth and spicy sauce. Served on penne done perfectly "al dente", your dinner guests are sure to savour every last drop.
Watch the Pasta Arrabiata with Anchovies and Pecorino recipe video
Combining rustic penne pasta with spicy arrabiata made with Knorr Napoli Tomato Sauce packs a tasty, chilli-fuelled punch that’s sure to warm your diners’ tummies. Watch the tip below to learn another great way to add extra flavour to this dish.
Get a tip on how to make your dish extra flavourful!
Chef’s tips & techniques
- Cook the pasta in boiling salted water until a quarter of the time is left. Strain the pasta immediately from the water and add to the simmering pan of sauce. Let the pasta finish cooking in the sauce so it can take on the flavours.
- Slice the Pecorino in a creative way to add interest to the plate.
- You can replace the anchovies with salted capers or black olives.
- Nutritional tip: Did you know? Anchovies are a good source of B vitamins. A 100g serving of anchovy meat can also provide 19g of protein, 77g of calcium and 3mg of iron.
How do I garnish Pasta Arrabiata in an authentic way?
You can garnish with dried chilli, basil leaves, shaved parmesan, sun-dried tomatoes or cherry tomatoes.
- 500g rigatoni or penne
- 30g olive oil
- 80g finely chopped shallots
- 3 cloves of garlic finely chopped
- 600ml Knorr Tomato Pronto
- 8-12 red chillies finely chopped (with seeds)
- 30 anchovy fillets
- 200g Pecorino cheese
- Fresh basil
- Boil the pasta al dente in water with salt until 3/4 cooked
- Mix with some olive oil and let it cool down on a tray
- Fry the onion and garlic in olive oil
- Add the chopped chillies and stew for 3 minutes on a low fire
- Add Knorr Tomato Pronto
- Simmer for 5 minutes
- Season with salt and black pepper
- Add the boiled pasta and sauce to a pan
- Reheat the pasta in the sauce
- Let the sauce soak into the pasta
- Plate the pasta arrabiata
- Decorate with anchovy fillets for a nice salty taste
- Finish with thin slices of Pecorino cheese and fresh basil
- Add a few extra drops of olive oil on top