Penne lisce with arrabbiata sauce

  • Difficulty


  • 350 g0SXE040
  • 1 clove garlic
  • 1 onion
  • 80 g lard (pork's cheek)
  • 1 piece chilli
  • 3 tbsp grated Pecorino cheese
  • salt
Penne Lisce n° 40


Blanch the tomatoes in boiling water, once peeled, deseeded and drained chop them coarsely. Peel the garlic and the onion and chop finely, then dice the lard.Heat a spoonful of oil in a pan, add the diced lard and fry until evenly golden then drain it and keep aside. Remove the fat, pour the leftover oil in the same pan, add the onion and garlic and the chilli; fry until soft but not golden.Add the lard cubes, the chopped tomatoes, season with a pinch of salt and simmer for 20 minutes over a medium heat, mixing from time to time with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water.Drain it al dente and mix it with the prepared sauce. Sprinkle it with the grated pecorino and serve.