Pasta all'Arrabbiata: The Classic Roman Recipe

Leave it to the fiery Romans to give us pasta all'arrabbiata. Cooked in a tomato-based sauce, this "angry" pasta is spiced with crushed red pepper. This simple recipe takes all of 30 minutes to prepare while delivering a complex depth of flavor. Whip it up for a workday dinner tonight; repeat tomorrow.

Ingredients for 4 people

• 1 pound Eataly pasta (we chose penne)
• 1 14-ounce can tomatoes
• ½ cup tomato paste
• 2 cloves garlic, minced
• 4 tablespoons extra virgin olive oil
• 5-6 basil leaves, shredded
• ½ teaspoon crushed red pepper, or more to taste
• 1¼ cups Pecorino Romano, freshly grated
• Sea salt, to taste

How to make Pasta all'Arrabbiata (Pasta with Spicy Tomato Sauce)

1. Heat the 4 tablespoons of extra virgin olive oil in a saucepan and sauté the garlic over medium-high heat. When the garlic is aromatic, remove it from the pan and discard. Add the tomato paste and crushed red pepper and reduce the heat to low. Stir until fragrant, about 4 minutes, then stir in the tomatoes. Simmer the sauce over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes. Taste and adjust the seasoning with salt.
2. In the meantime, bring a large pot of water to a boil and season it until it tastes as salty as the sea. Add the pasta and cook two minutes less than the package instructions, or just before al dente. Drain the pasta, reserving the cooking water. Add the pasta to the sauce and toss to coat evenly. Let the pasta cook in the sauce for 1 to 2 minutes. If needed, add a small amount of the cooking water to loosen it up.
3. When the pasta is al dente, plate it and top with the freshly grated cheese and shredded basil. Serve immediately.