This classic Italian dish is very quick and easy to prepare. It is one of our emergency standbys, as we pretty much always have all the ingredients in stock: I always have rawit chilis (Thai bird's eye chilis) in the freezer.

Penne Al Arabata

1. Take one red rawit chili, slice it very thinly and then chop the slices finely.
2. Start cooking enough Penne for 2 people (about 250 grams), in lightly salted water.
3. Fry the chili on a medium heat in a saucepan, using about 2 tablespoons of olive oil, stirring regularly, until it just starts to brown.
4. Add one can of chopped tomatoes, a cup of red wine, half a cup of tomato purée and a level teaspoon of garlic powder. Stir vigorously until mixed
5. Once the sauce starts to boil, reduce the heat and simmer.
6. If the sauce is too runny, add more purée; if it is too dry, add more wine.
7. As soon as the Penne is cooked, drain it and add it to the sauce, stirring until well mixed. Serve immediately, with some parmesan as garnish.