Linguine Arrabbiata

Ingrédients

• 1 tsp kosher salt
• 6 oz linguine pasta
• 1 tbsp olive oil
• 1 tsp crushed red pepper
• 1 shallot
• 4 cloves garlic
• 14.5 oz petite diced tomatoes with juice
• 1.5 oz shaved pecorino Romano cheese
• 1 sprig fresh Italian parsley

Préparation

1. 1

   Fill a large saucepan with about 6 cups of water. Season with 1 tsp salt and bring to a boil over high heat.

2. 2

   Add the linguine to the boiling water and cook until tender as directed on the package.

3. 3

   Peel and roughly chop shallot. Peel and mince garlic. Pick and roughly chop parsley.

4. 4

   Add olive oil, crushed red pepper, shallot, and garlic to a saucepan over medium-low heat.

5. 5

   Cook 4-5 minutes while stirring continuously to prevent the garlic from browning or burning.

6. 6

   Add the tomatoes with juice and a pinch of salt and pepper.

7. 7

   Turn heat to high and bring sauce to a simmer.

8. 8

   Reduce heat to medium-low and cook 10-12 minutes.

9. 9

   Add the drained pasta to the sauce. Cook an additional 2-3 minutes.

10. 10

    Remove from heat and top with shaved pecorino Romano and parsley.