Penne all’arrabbiata

Personally, I really enjoyed the recipe I prepared and will probably make it again on my own time. However, I do have a few criticisms. First, I found that the amount of penne required was too much for the sauce. A solution to this would be to simply reduce the amount of penne or add a tomato paste base for the sauce so it can cover more of the penne without losing any of the spicy flavour.  I found this recipe to be very representative of Italian cuisine because it used many ingredients native to Italy such as olive oil, parmesan cheese and penne. This recipe was not overly expensive to make with the exception of the parmesan cheese being a little pricey. Overall it was very affordable. This recipe was also very easy to make as no part of the recipe required advanced cooking techniques.