Charles D.’s Pasta all'Arrabbiata: The Ultimate Spicy, Warming Recipe 🌶️🍝

Prep time: 5 min | Cook time: 20 min | Yields: 2 servings

A word from Charles

"Do NOT skimp on the garlic!!!!!"

Ingredients

• 320g pasta: ideally penne rigate, their ridges are perfect for catching the sauce.

• 400g canned peeled tomatoes, or 4 very ripe tomatoes in the summer.

• 3 garlic cloves (or more, seriously, don't hold back!).

• 1 to 2 dried red chilies, depending on your heat tolerance.

• 4 tablespoons of olive oil: a good quality one, it makes a world of difference.

• Salt and pepper.

• A few flat-leaf parsley leaves to finish.

• A splash of hot sauce: either Marseille 1993 or Etna 1984.

Preparation

1. Bring the water to a boil. Use a large pot with plenty of water, and salt it generously. Well-salted water is already half the flavor of your pasta.

2. Sauté the garlic and chili. In a wide skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and crumbled chilies. Cook for 1 to 2 minutes while stirring. The garlic should gently turn golden, never brown. If it smells burnt, you’ve gone too far!

3. Add the tomatoes. Crush them coarsely by hand directly into the pan—this is the fun part of the recipe. Season with salt and pepper, and let it simmer for 12 to 15 minutes. The sauce will reduce, thicken, and concentrate all those deep flavors.

4. Cook the pasta al dente. Follow the package instructions but shave off one minute. Before draining, save a ladleful of the pasta water, it might come in handy.

5. Toss everything in the skillet. Pour the drained pasta directly into the sauce. Toss and mix over high heat for 1 to 2 minutes. If it looks a little dry, a splash of that starchy pasta water will bring it all together perfectly.

6. Serve immediately. Add a drizzle of raw olive oil, the chopped parsley, and dig in. This dish waits for no one!