Penne Arrabbiata

There is not much needed to rock this recipe. Penne Arrabbiata is one of the most common and classic pastas all over Italy, it's simple, easy and super yummy if you have a good Arrabbiata sauce. Arrabbiata is delicious on it's own, but it also pairs wonderfully with meat and egg. This recipe has a poached egg on top to complete a proteine rich meal. We encourage eating this meal at anytime of day especially earlier for brunch/lunch.

feeds 2-4 people

INGREDIENTS

1 pouch/jar Sugo Sauce Arrabbiata
400g Penne Rigate pasta
2-4 free range eggs
20g arugula
1 tblsp vinegar (no need to use the good stuff, just for egg poaching)
1 tblsp hard cheese (parmiggiano, grana padano, pecorino) freshly grated
2 tblsp of extra-virgin olive oil (optional)

PROCESS

• Boil 2 liters of salted (like the sea) water

• When actively boiling add pasta and the closed pouch of Sugo Sauce into the water

• Boil 1 litre water in a saucepan, add vinegar

• Mix the water and vinegar with a spoon with holes in it and reduce temperature to med/hi

• Crack the egg into the rolling boiling water and vinegar (not actively boiling) there still has to be bubbles because they push the egg together off the pan

• Poach eggs from 2-4 minutes depending on how soft you like them, put them to rest on paper towel when ready and discard egg water from sauce pan

• When the pasta is al dente, scoop it out onto the sauce pan and add about 1/4 cup of pasta water

• Pour all the Sugo Sauce directly onto the penne in the sauce pan and mix all together

• Portion out the pasta evenly onto dishes

• Portion out the arugula on top of the pasta to create a bed for the poached egg

• Add the poached eggs on top 

• Drizzle extra-virgin olive oil 

• Frost the dish with freshly grated hard cheese of your choice