Penne Al'arrabbiata

• 2 (14 ounce) cans roma tomatoes, chopped
• 2 tablespoons tomato paste
• 2 cups vegetable stock or 2 cups chicken stock
• 1 large cabanosa sausage
• 1 large onion
• 1 large green capsicum
• 3 teaspoons crushed garlic
• 3 large anchovies packed in oil
• 2 small hot chili peppers, chopped
• 2 tablespoons hot chili sauce
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• olive oil (for cooking)
• salt & pepper
• parsley
• parmesan cheese
• 6 -8 cups cooked penne

1. In a large dutch oven, saute cabanosa, then add onions, capsicum, garlic, anchovies & fresh chilli.
2. Add tinned tomato's, stock, tomato paste, and herbs and stir.
3. Season with salt & pepper and add extra chilli sauce (if you require an extra zap!)
4. then reduce heat and let simmer for up to an hour.
5. Add extra water as needed if you feel it is reducing too quick.
6. Cook penne as per packet instructions and drain once cooked.
7. Stir arriabbiatta sauce through penne and serve with parsley garnish and parmesan cheese.

roma tomatoes, tomato paste, vegetable stock, cabanosa sausage, onion, green capsicum, garlic, anchovies, hot chili peppers, hot chili sauce, basil, oregano, olive oil, salt, parsley, parmesan cheese, penne

Taken from www.food.com/recipe/penne-alarrabbiata-287525 (may not work)