Penne all'Arrabbiata with Garlic and Hot Chili

What you need

• 400 g (14 oz) penne
• 4 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 fresh red chili, thinly sliced
• 1 tsp red pepper flakes, or to taste
• 800 g (28 oz) canned crushed tomatoes
• 1/2 tsp salt, plus more for the pasta water
• 2 tbsp flat-leaf parsley, chopped
• pecorino romano, grated, for serving

Method

Restated from the original video

1. 1

   Fill a large pot with water, salt it generously and set it over high heat to boil.

2. 2

   Warm the olive oil in a wide frying pan over medium-low heat.

3. 3

   Add the garlic, sliced chili and pepper flakes and stir until the garlic is pale gold, 1-2 min. Do not let it brown.

4. 4

   Pour in the tomatoes, add the salt and raise the heat until the sauce bubbles.

5. 5

   Lower the heat and simmer, stirring now and then, until the sauce is thick and the oil starts to pool at the edges, 15-20 min.

6. 6

   When the sauce has about 10 min left, add the penne to the boiling water and cook until 1 min short of al dente.

7. 7

   Scoop out 240 ml (1 cup) of the cooking water, then drain the penne.

8. 8

   Tip the penne into the sauce with a splash of the cooking water and toss over medium heat until the sauce clings to the pasta, 1-2 min. Add more water if it looks dry.

9. 9

   Taste and add more salt or chili if needed, then stir in the parsley.

10. 10

    Serve hot, with pecorino at the table.

Imported from carolynscooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.