Recipe courtesy of David Rocco
Episode: Cioccolato!
Print
Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound/450 g penne rigate pasta
  • 3 tablespoons/45 ml extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2 dry chile peppers, crushed
  • 8 anchovy fillets, finely chopped
  • 2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
  • 1/2 cup/114 g finely grated breadcrumbs
  • Small bunch fresh flat-leaf parsley, chopped

Directions

Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.

To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.

Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Penne al Forno

Recipe courtesy of Nadia G

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Penne with Spinach Sauce

Recipe courtesy of Giada De Laurentiis

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Penne with Sausage and Escarole

Recipe courtesy of Emeril Lagasse

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Penne with Roasted Tomatoes, Garlic, and White Beans

Recipe courtesy of Ellie Krieger

On TV

Trending Videos

So Much Pretty Food Here