Penne With Hot-as-You-Dare Arrabbiata Sauce Recipe

1. In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends.

2. Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

3. Add tomatoes, stir to combine, and bring to a bare simmer. When pasta is ready, transfer it to sauce using a strainer or slotted spoon. (Alternatively, drain pasta through a colander, reserving 1 cup of cooking water. Add drained pasta to sauce.)

4. Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.)

5. Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.

Notes

The red pepper flakes are what makes this dish "angry," but exactly how angry you want it to be is a personal choice. It's also important to note that different red pepper flakes have different levels of heat. Add as much, or as little, as you feel comfortable with. Feel free to substitute minced fresh red chilies instead of dried, if desired. When tomatoes are in peak season, you can switch from canned to fresh, using an equal quantity of diced fresh ripe tomatoes (cook just until they soften and begin to break down) or either Raw Tomato Coulis, Quick-Cooked Tomato Coulis, or The Best Fresh Tomato Sauce.

This Recipe Appears In

• Penne Arrabbiata: The Pasta That Bites You Back