This is the way I do my own favorite perfect pasta:
For 4 people:
700g Passata sauce (Tomato sauce)
100g Tomato concentrate
2-4 white Onions (depending on the size)
200g green olives
200g old firm cheese
200g yoghurt or cream
~50g hard butter for cooking ("Masło klarowane" 99,8 %fat)
~ 100g Olive oil
1/2-1 squeezed lemon
4-8 garlic cloves
Freshly smashed pepper (or already smashed as second choice)
little bit of chili or some kind of hot spice
Spices: Bazylikum, marjoram, rosemary, oregano, thyme (In Poland there is a spice combination called "zioła prowansaskie" combining all those spices dried, better fresh of course)
A big pan
A big boiling pot (and lid)
A knife with which you can cut everything into pieces or a chainsaw
A big spoon to turn things around in the pot/pan
plates and forks
water and a cooking station
Bacon: Cut into small pieces 0,5cm/1quarter inche cubes
Onions: cut into about same small cubes as bacon
Olives: Cut into half or so
Old firm cheese: Cut as small as you can or rub it small on this thing I don't know how its called
Lemon: Squeeze it out or use this thing I don't know how its called to create lemon juice
Garlic cloves: smash into a garlic squeezer or cut into really small pieces/slices
- Heat up the pan with the cooking butter on full power, throw in the bacon, fry it for 2min and turn it around, fry it for another 2min
- throw in the onions and mix everything well. Fry and turn everything around until all onion pieces get almost transparent (~10min) if the onions or bacon get burned (black) the heat is too high.
- Right before the onions get totally transparent lower the heat and throw in the garlic and mix it more often. Put on a lid if you have. Keep it heating and turning for about 5 min.
- Add Passata sauce (Tomatoe sauce), Tomato concentrate, pepper, salt, chili and spices. Mix everything and heat it up so it's slightly cooking as long as you can, 10-40min.
- Meanwhile get the penne cooking, 2-3L of water in the pot, 1-2 big spoons of salt into the water and throw the penne inside. Mix the penne and sauce all the time so it doesn't get burned on the bottom.
- Don't worry about the sauce, the longer it cooks the better. Worry about the penne. The penne should be "al dente" (that means they are still firm and taste a little bit like flour - they will cook a little longer)
- When the penne are ready pour them out of the water, ether by a colander (durszlag), or with the pot and a lid. Let the sauce cook longer and mix the penne meanwhile so it doesn't stick together.
- About 2-5min before you decide the sauce is ready (when the spices are all mixed well in the taste of the sauce) > add the lemon juice, olive oil and olives and mix it well.
- When the sauce is done, put the penne back into the pot and pour the sauce into it, mix it all up and heat it up with low heat for 10-30min and mix it all the time.
- Finally the pasta is almost ready to eat. Put the penne&sauce onto the plates, put some cheese on it, mix it a little bit up, put some more cheese on top, put a little bit of yoghurt/cream on top.
If you have a sip of red dry wine throw it in a minute before you throw in the garlic.