Penne all'Arrabbiata

Instructions

1. Prepare the pasta water
   Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tablespoon per 4 quarts/liters of water).
2. Start the sauce
   While waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red chili peppers. Sauté for 1-2 minutes until the garlic is fragrant and just starting to turn golden (be careful not to burn it).
3. Cook the tomato sauce
   Add the crushed tomatoes, tomato paste, salt, and black pepper to the skillet. Stir well to combine. Bring to a simmer, then reduce heat to medium-low and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Cook the pasta
   While the sauce is simmering, add the penne to the boiling water and cook according to package directions until al dente (typically 10-12 minutes). Reserve 1/2 cup of pasta cooking water before draining.
5. Combine pasta and sauce
   Drain the pasta and add it directly to the skillet with the arrabbiata sauce. Toss well to coat all the pasta with sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
6. Finish and serve
   Remove from heat and stir in the torn basil leaves. Taste and adjust seasoning if necessary. Serve immediately in warm bowls, topped with freshly grated Pecorino Romano cheese.