Penne all'Arrabbiata

Fiery ‘angry’ penne in a garlicky tomato sauce kicked up with plenty of dried chile.

Ingredients

• 1 pound penne rigate
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 tablespoons hot red pepper flakes
• One 28-ounce can San Marzano tomatoes, crushed by hand
• 1/4 cup chopped Italian parsley
• 1/2 cup freshly grated Pecorino Romano
• Kosher salt

Directions

Bring 6 quarts of salted water to a boil.

1. In a large saute pan, warm the olive oil over medium heat and gently cook the garlic and red pepper flakes until fragrant and the garlic is pale gold, about 2 minutes.
2. Add the crushed tomatoes and a pinch of salt and simmer until thickened, about 15 minutes.
3. Cook the penne until al dente, then drain, reserving a little pasta water.
4. Toss the penne into the sauce over high heat for 1 minute, loosening with pasta water as needed.
5. Stir in the parsley and Pecorino and serve immediately.

Notes

Mario Batali’s spicy Roman ‘arrabbiata’ for chile lovers.