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  • Rigatoni or Penne 500.0 g


  • Olive Oil 30.0 g
  • Shallots, finely chopped 80.0 g
  • Garlic Cloves, finely chopped 3.0 pc
  • Knorr Napoli Tomato Sauce 750g 600.0 ml
  • Red Chillies (with seeds), finely chopped 8.0 pc
  • Anchovy Fillet 30.0 pc
  • Pecorino Cheese 200.0 g
  • Fresh Basil
  1. Pasta

    • 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.
  2. Sauce

    • Fry the onion and garlic in olive oil.
    • Add the chopped chillies and stew for 3 minutes on a low fire.
    • Add the Knorr Tomato Pronto.
    • Simmer for 5 minutes.
    • Season with salt and black pepper.
  3. Plating

    • 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.