Steps

1. Cut 3 chili peppers in half and soak them, seeds and all, in water for 20 minutes. **This is the key!** Soaking the peppers softens them, allowing them to blend well with the sauce and release a broth-like aroma.
   🕒 01:48
2. Cut off the stems from 2 garlic cloves, crush them, and mince. Remove the core.
   🕒 03:09
3. Finely chop 50g onion.
   🕒 03:36
4. Thinly slice 40g bacon.
   🕒 03:52
5. Finely chop the softened 3 chili peppers. **This is the key!** If you're sensitive to spice, remove the seeds.
   🕒 04:20
6. Heat 1 tbsp olive oil in a frying pan. Add the minced garlic and minced 3 chili peppers and sauté over low heat.
   🕒 05:05
7. Add 40g bacon and cook over medium heat until browned.
   🕒 05:27
8. Add the chopped 50g onion and sauté.
   🕒 05:46
9. Add 1/2 can of canned whole tomatoes, breaking them up, and stir in 1 tsp consommé.
   🕒 06:32
10. Add the water used to soak the chili peppers. Reduce the liquid until it thickens, creating the tomato sauce.
    🕒 07:03
11. Boil water in a separate pot and stir in 1 tsp salt. **This is the key!** The ideal salt concentration for the pasta water is slightly saltier than miso soup.
    🕒 07:28
12. Add 100g penne to the boiling water and cook for 1 minute less than the package instructions.
    🕒 07:53
13. Drain the penne and add it to the frying pan with the tomato sauce. Toss to coat.
    🕒 08:06
14. Season with a pinch of salt, add 2 tsp olive oil, toss, transfer to a plate, and sprinkle with dried parsley as desired.
    🕒 08:19