The name of this recipe translates as "enraged penne". The sauce can be very, very hot, depending on the amount of dried hot pepper you decide to use.

1/4 cup olive oil
2 tsp. finely minced garlic
1/2 to 1 1/2 tsp. crushed dried red pepper
1-28 oz. can peeled Italian plum tomatoes with juices
Salt
8 oz. penne
2 T. chopped parsley

Heat oil in medium skillet over low heat; add the garlic and red pepper. Saute stirring, until garlic turns golden; do not brown garlic. Puree the tomatoes through a food mill. Stir in the oil. Simmer, stirring until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste. Cook the penne in plenty of water until al dente, or firm to the bite, about 10 minutes; drain. Toss with the sauce and sprinkle with parsley.

Recipe submitted by Jo

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