Penne all'Arrabbiata

Ingredients

• 1 can whole stewed tomatoes ((400 grams))
• 2 tablespoons olive oil
• 10 grams garlic ((1 large clove))
• 1 tablespoon gochugaru ((Korean chili flakes))
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 12 grams Pecorino Romano
• 1/4 teaspoon salt
• ground black pepper ((to taste))
• 220 grams penne

Instructions

1. 1

   Put the can of tomatoes in a food processor or blender and pulse once or twice. You want the big chunks to be broken up, but you don't want a smooth puree.

2. 2

   Bring a large pot of well salted water to a boil.

3. 3

   Add the olive oil and garlic to a frying pan and fry the garlic over medium heat until fragrant, but not browned.

4. 4

   Add the gochugaru, tomato paste, and anchovy paste and continue to saute until the mixture is a vibrant red and is very fragrant.

5. 5

   Add the tomatoes to the pan.

6. 6

   Boil the pasta for 1 minute less than what the package directions say.

7. 7

   Simmer the sauce while the pasta cooks. If it starts to spatter, just start stirring it constantly with a spatula. This will not only reduce the spattering (by lowering the temperature) it also speeds up the reduction of the sauce as more water evaporates.

8. 8

   When the pasta is almost done, add the pecorino romano and salt and pepper the sauce to taste (I usually add about 1/4 teaspoon of salt and pepper).

9. 9

   When the pasta is done, drain it and add it to the sauce. Toss to coat evenly and then serve the penne all'arrabbiata immediately.