Penne all'Arrabbiata

Ingredients

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• 400 g (14 oz) penne
• 4 tbsp olive oil
• 4 clove garlic finely minced
• 2 dried red chiles crumbled; keep the seeds for more heat
• 2 can whole peeled tomatoes 14-oz (400 g) cans, with their juice
• 1 pinch sugar only if the tomatoes are tart
• 0.5 bunch flat-leaf parsley chopped
• salt for the pasta water and sauce, to taste

Method

1. Put a large pot of water on to boil for the pasta and add a scant 2 teaspoons (10 g) of salt per quart. Mince the garlic, crumble the dried chiles between your fingers and chop the parsley.
2. Warm the olive oil in a wide pot over medium heat. Stir the garlic and chiles in the oil for 1 minute until fragrant; the garlic must not turn brown.
3. Add the tomatoes with their juice and crush them roughly with a wooden spoon or potato masher. Stir in the sugar and a pinch of salt, bring to a boil and simmer uncovered over medium heat for 15 to 20 minutes, until the sauce is thick and a spoon leaves a trail along the bottom of the pot.
4. When the sauce has about 10 minutes left, add the penne to the boiling salted water and cook for 1 minute less than the package directs, usually 9 to 11 minutes. Scoop out about 1/2 cup (100 ml) of pasta water, then drain the penne.
5. Add the penne to the sauce and toss over medium heat for 1 minute, adding a splash of pasta water if needed. Season with salt, fold in the parsley and serve right away.

Tip: The sauce gets hotter as it reduces. Start with one chile and add red pepper flakes at the end if you want more heat.

Tip: Canned tomatoes vary in acidity and sweetness. If the sauce tastes sharp, another pinch of sugar helps; if it tastes flat, finish it with a splash of olive oil.