Arrabbiata Sauce

Ingredients

Pasta

12 ounces (your choice, such as penne or spaghetti)

Canned crushed tomatoes

28 ounces

Garlic

4 cloves, minced

Red chili flakes

1 teaspoon (adjust to taste)

Olive oil

2 tablespoons

Salt

1 teaspoon (to taste)

Black pepper

1/2 teaspoon (freshly cracked, to taste)

Fresh basil

1/2 cup, chopped

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. Begin by cooking the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Once hot, add the minced garlic and red chili flakes. Sauté for 1-2 minutes until the garlic is fragrant and slightly golden, being careful not to burn it.
3. Add the canned crushed tomatoes to the pan along with salt and black pepper. Stir well to combine the ingredients.
4. Bring the sauce to a simmer and let it cook for about 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
5. In the final 2 minutes of cooking, add the chopped fresh basil, stirring through the sauce for an added burst of flavor.
6. Toss the cooked pasta in the sauce, adding reserved pasta water a little at a time if necessary to reach your desired consistency.
7. Serve the arrabbiata sauce hot, garnished with grated Parmesan cheese and additional fresh basil if desired.