Penne Arriabbiata
Classic southern Italian dish. Rich and fiery. It's quick to make and tastes so much better than the stuff from the jar. Note also that despite what non-Italians seem to think, there is no cream in this dish. It's rich enough with the oil and garlic. Although the quantities of these seem large, they really make the sauce and if you cut down, you only have a wishy-washy tomato sauce. You'll notice that there seems to be very little sauce for the quantity of pasta but this is typical of Italian pasta sauces: the idea is to generously coat the pasta, not have the pasta swimming in a pool of sauce. This recipe scales easily but be careful with the bird's eye chillies: they vary in heat and their effect is not always proportional to their amount. You can always adjust the amount next time if you don't have enough heat, but your dinner guests may never forgive you if you burn the mouth out of them!
