Penne Al'Arrabiata from the Death Star canteen

I got home from work tonight, hungry and in dire need of something quick and warm with a reasonably high snack factor. At first I thought of just making a salad with warm-smoked mackerel, since I had one lying around. Although warm-smoked mackerel has a high snack factor, the mackerel wasn't warm anymore, and I was not in mood for experimenting with hot iceberg lettuce. Besides, I really felt like pasta with a hot sauce, topped with a heap of Parmesan cheese. Very snacky. With a salad on the side.

After scavenging the fridge, Penne Al'Arrabiata was clearly the best option. Here is the recipe I came up with:

Soffrito:
1 small onion
1 small carrot
1 stick celeriac
2-3 tbs tomato puré
1-3 cloves garlic
1-2 tbs oil

The rest:
1/2 dl cream
1-2 dl water
1 tbs Sambal Manis
1 mozzarella or similar
salt

Fist make the soffrito; Grate the carrot and very finely chop the onion and the celery. Heat the oil, and fry on a gentle heat until not smelling raw anymore, add the coarsely smashed and chopped garlic and the tomato paste. Fry until it does not smell of raw tomato paste.
Add the Sambal Manis, the cream and the water and season with salt. Just when the pasta is ready, add the shredded mozzarella, or as in my case, the yet-another-not-quite-successful-attempt-at-making-mozzarella-cheese, give it a quick mix, voilá done! Plate the pasta, nicely topped with a generous amount of sauce and an even more generous lot of Parmesan cheese. Can''t really go wrong.

May the sauce be with you,
Sir Lord Baron von Vaderham