Radiatore all ‘Arrabbiata
From Sauce from Pasta Et Cetera a la di Stasio
Prep time: 9 minutes (plus time to boil the water)
1/3 cup olive oil
4 anchovy fillets, rinsed, patted dry & chopped
½ tsp chili pepper flakes
2-4 cloves garlic, minced
28oz/796ml canned tomatoes (preferably San Marzano)
½ cup fresh Italian/flat leaf parsley, chopped (I didn’t have quite enough so I made up the balance with fresh basil, chopped)
1 tbsp tomato paste
Pinch of salt
Pinch to 1 tsp sugar
1lb/ 454g radiatore or other short pasta
Freshly grated Parmesan cheese
1. Boil the pasta as directed in lots of salted water. Drain and reserve ½ cup cooking water.
2. While the pasta is cooking prepare the sauce. In a large skillet, warm the olive oil over medium heat-low heat. Add the anchovies, pepper flakes and garlic and infuse the oil for about 30 seconds without burning the garlic.
3. Add the tomatoes (I squish them through my fingers over the skillet, but you could use diced tomatoes), tomato paste and parsley and stir well to incorporate the oil. Season only lightly with salt because the anchovies are salty. Taste and adjust seasoning. Simmer for 3-4 minutes over low heat.
NOTE: Two things to remember: the heat of the chili pepper flakes are stronger as the sauce cooks, so it’s better to err on the side of less and add more at the table and a pinch or two of sugar will temper the acidity of the tomatoes (I like how it mellows the sauce).
4. Place the sauce in the serving bowl, add some grated cheese and mix. Add the drained pasta, adding some pasta water if necessary…I rarely find I need it, but always like having some handy just in case. Toss to coat the pasta, sprinkle with more cheese and serve.