Penne All'arrabbiata(Milano, Italy)

Heat the oil and gently fry the chopped onion and garlic until softened.

Add the chili pepper and fry gently for 1 minute.

Add the tomatoes with their juice, sugar, salt and pepper to taste and cook on a high flame, uncovered, for about 20 minutes, stirring occasionally.

When the sauce is reduced and thick, check the season.

If you like a smoother sauce, you can pass the sauce through the medium disk of a food mill.

I usually just chop up the tomatoes with a fork and leave the sauce a bit chunky.

Add the chopped parsley just before serving.

Cook the pasta following the directions on the packet very carefully to avoid overcooking.