Arrabbiata sauce - Fresh tomatoes and chilli

Sauce with fresh Italian tomatoes very spicy thanks to the chilli. This recipe comes from Lazio and more precisely from Rome. The name Arrabbiata comes from the fact that the person who tastes this sauce becomes all red as if he were angry. Nothing to add, an Italian cooked it for you in Piedmont! __ To cook your pasta al dente: salt the pasta water, cook it and take out the pasta very al dente. Heat the sauce over medium heat in a padella (stove or saucepan), then sauté the pasta for a minute to thicken the sauce. Sprinkle with Parmigiano Reggiano. Cook with penne or linguine. Buon Appetito!