Ingredients

• • Penne rigati 300 g
  • Tomato purée 400 g
  • Garlic 1 clove chopped
  • Chili pepper 1 sliced
  • Parsley to taste - chopped
  • Taleggio P.D.O. 200 g
  • Extra-virgin olive oil to taste
  • Salt to taste

Instructions

Dice the Taleggio PDO.

Brown the chopped garlic in the oil in a pan. Add the sliced chili pepper and chopped parsley. Add the tomato sauce and stir. Season with salt and allow to cook for 15-18 minutes.

Cook the pasta in salted water and drain when "al dente".

Add the pasta to the pan containing the sauce along with the Taleggio PDO. Sprinkle extra chopped parsley over the pasta and serve.