Penne with extra virgin olive oil, parmesan and chili pepper 🌶️ 

The only variant, if you can call it that 😅 I had pasta amalgamated in the pot with grated parmesan cheese and extra-virgin oil instead of putting everything raw on the plate. Penne aglio olio e peperoncino with Grana Padano cream, are a very tasty first course. Surely it is a slightly longer cooking method, but the wait is well rewarded. The penne with chili pepper, a classic of Italian cuisine, the penne with chili pepper are a typical Roman dish, widespread throughout Lazio, I have also added chili pepper, to make them even more appetizing. 

Here, we are the usual: it's late, you come back from work and you have no idea what to put on the table for dinner. You don't settle for a slice of lukewarm pizza with withered edges taken at the takeaway pizzeria around the corner, so what do you do? Open the freezer and no, there are not even frozen foods to save you. Here, however, a great idea materializes in the mind: the only and irreplaceable Italian comfort food, the supreme savior, the penne aglio olio e peperoncino. As usual, there are many regions that compete for paternity, in particular Campania, Calabria, Lazio, Abruzzo, Tuscany and Sicily. In any case, whoever it has been, blessed they are. And since everyone has their own version, I have mine too, so here it is. I must say that all the ingredients bind very well with each other! In the tasting you can clearly distinguish each flavor. Try this dish, it's worth it! Let's find out together how to prepare them!

Ingredients

Penne 320 g

Garlic 1 clove

Extra virgin olive oil to taste

Fresh chili pepper to taste

Salt to taste

Parsley to taste

Milk 160 g

Grana Padano 70 g

Procedure

Boil the milk in a saucepan, remove from heat and insert the Parmesan, stir quickly, if lumps form, blend with an immersion blender until you get a fine and homogeneous cream, keep aside. (if the sauce is a little liquid, insert half a teaspoon of potato starch and thicken on the fire). In a pan heat plenty of oil, garlic clove and chili, remove the garlic when it is golden and turn off. Chop the parsley and set aside. Bring a pot with plenty of salted water to a boil, cook the penne about 2/3 minutes of the time indicated in the package for the remaining time cook in a pan, drain, transfer the pene to the pan and continue cooking by gradually adding the cooking water. When they are cooked, arrange the hot parmesan cream on the plates, wrap the penne on top and complete with the parsley, serve immediately.