20 oz. tomatoes , preferably Casalino
2 cloves red garlic , preferably Proceno
1 green hot pepper , chopped
1 red hot pepper (or more, to taste), cut into thin rings
2 stems flat-leaf parsley , with the leaves
5 tablespoons extra virgin olive oil
4 oz. Pecorino , freshly grated
Salt (to taste)
Flat-leaf parsley finely chopped (to taste)
Blanch the tomatoes for 1 to 2 minutes in plenty of boiling water, then immerse them in a cold water bath. Peel the tomatoes, seed them, then place them on a cutting board and mash them with a fork until getting an almost homogeneous consistency. In a small saucepan, heat 5 tablespoons of olive oil over medium heat, reduce the heat to low and add the garlic and the parsley sprigs. Stop and resume cooking 3 times while waiting for the oil to cool a little. The cooking must be carried out strictly over low heat and at 1 minute intervals each time, so that the aromas come out slowly. In a Dutch oven set over low to medium heat, pour the oil, garlic and parsley from the small saucepan, and add the hot peppers. Fry everything for 2 minutes, stirring frequently, then add the tomatoes. Add salt, mix, and continue cooking, covered and over low heat for 25 minutes. Remove and discard the two parsley stems. While the sauce is cooking, cook the penne in plenty of salted water, al dente, according to the package directions. Drain the penne and immediately pour them into the sauce. Mix them for 1 to 2 minutes. Serve and finish with a pinch of grated pecorino cheese and a little chopped parsley.