Serves 4:

  • 400g crushed tomatoes
  • 500g penne rigate pasta
  • 100g Moliterno Central cheese
  • oli
  • parsley
  • 2 cloves of garlic
  • 1 medium onion
  • 3 chilli peppers
  • salt

Chop up the garlic, onion and chilli peppers and fry in a frying pan with the oil. Once the garlic has started to brown, pour in the crushed tomatoes and adjust salt to taste. Cook for roughly 15 minutes until you get a thick sauce, mix in the chopped parsley and, once the sauce is cooked, mix in the grated Central Moliterno cheese. Cook the penne ‘al dente’, pour the pasta into the frying pan and stir for 5 minutes so that it goes thick and creamy. Serve with plenty of Central Moliterno cheese grated on top.

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