INGREDIENTS 

• 200g penne
• 190g jar Sacla' Arrabbiata Intenso 
• Extra virgin olive oil for drizzling
• Bunch of basil, torn

INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook the pasta to pack instructions
2. Once cooked, drain the pasta and return to the saucepan
3. Add the jar of Arrabbiata Sauce and heat gently until simmering
4. Serve immediately with a drizzle of olive oil and roughly torn basil