Penne all’Arrabiata

Bring a large pan of salted water to the boil and cook the Byodo penne until al dente. Skim off some of the pasta water and set aside.

Meanwhile, cut the onion and garlic into small cubes. Heat a pan with about half of the olive oil over a medium heat. Sauté the onion and garlic cloves and reserve some pasta water from the pasta. After a short time, add the tomato purée and allow to roast. Finally, dust the whole thing well with powdered sugar, allow to caramelize briefly and top up directly with tomato juice. Add the rest of the olive oil here too – and season.

Remove the seeds from the San Marzano tomato, finely dice the flesh and add to the sauce. Finely dice the chillies and add to the sauce. Bring everything to the boil once.

Drain the very al dente penne and add to the sauce. Finish cooking the pasta with the pasta water and season with olive oil, basil and pepper. Season with a little salt if necessary.

Serve the pasta with grated Parmesan and fresh basil.