パスタ（ペンネアラビアータ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

・The onions and garlic in Step 1 can be finely chopped.

・Remove the seeds from the chili peppers in Step 1 if you don't like spicy food.

・For step 2, refer to the boiling time indicated on the penne bag.

・In step 2, mix the penne lightly so that it does not stick to the bottom.

・While you are boiling step 2, cook steps 3 and 4.

・The boiling water from step 2 will be used to adjust the taste, so don't throw it away until the end.

・Fry the onions in step 3 until they are tender.

・If you are unfamiliar with this method, you can proceed to step 2 after frying the onions in step 3.

・Fry the garlic in step 3 until it smells and the bacon until the oil comes out.

・By adding sugar, the sourness of the whole tomatoes is suppressed and the richness comes out.

・In step 4, the umami is condensed by adding the penne broth and simmering.

・If you remove the penne from the hot water a little early, it will be cooked just right.

・When boiling down at the end of step 4, taste it and add more boiling water if the salt is not enough.

・If it's not spicy enough, you can add chili pepper.

・Lastly, add olive oil and mix to create a lustrous and fragrant finish.

・When serving on a plate, sprinkle coarsely ground black pepper, chili peppers, and grated cheese as you like.