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Penne all' arrabbiata dello Lioko Mexikaner

Quick and delicious

This classic with only few ingredients develops full flavor when Lioko Mexikaner is added. In this case Lioko Mexikaner Derbe Scharf does the job very well.

Step 1

Until the water for the pasta is boiling, chop the onion into small cubes and the garlic even smaller. Once the water is boiling, salt it heavily. Real pasta water tastes like the Baltic Sea. Add the penne.

Step 2

In a saucepan heat the onions in plenty of olive oil until they are translucent. Then add garlic and tomato paste.




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Step 3

After a few minutes - the garlic must not turn brown and therefore bitter - deglaze with Lioko Mexikaner. Let it simmer for a while to allow the alcohol to evaporate completely. Also the alcohol would be responsible for a bitter taste. Of course the pot must not be covered with a lid. Now you add the tomato paste and let everything simmer for a while. You can bring the sauce to the right consistency with the pasta water.

Step 4

Drain the pasta and drizzle over some olive oil. Please do not use cold water. It just cools your pasta down and it'll still be sticky afterwards. Serve your pasta with freshly grated Parmesan, Grana Padano or your favorite vegan cheese. Use fresh basil for decoration if you like.

Penne all arrabbiata im Teller


for 2-3 portions


  • 250 g (half package) penne
  • 1 can of sieved tomatoes
  • 2 tbs tomato paste
  • 8 shots of Lioko Mexikaner (for a medium spiciness)
  • 1 onion
  • 2 garlic cloves
  • Italian herbs
  • olive oil
  • salt
Zutaten für Penne all arrabbiata mit Lioko Mexikaner

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