Fettuccine with Quick Tomato Sauce and Hot Chili Oil

1. 1

   In a small saucepan, combine 1/2 cup of the olive oil with the dried red chile, the chipotle, Szechuan peppercorns and black peppercorns and bring to a simmer.

2. 2

   Cook over very low heat for 15 minutes, then strain the hot chili oil into a jar.

3. 3

   In a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering.

4. 4

   Add the garlic and cook over moderate heat, stirring, until fragrant but not browned, about 30 seconds.

5. 5

   Add the onion and cook, stirring frequently, until softened, about 5 minutes.

6. 6

   Add the tomatoes, serrano, thyme and oregano, season with salt and pepper and bring to a simmer.

7. 7

   Cook the tomato sauce over moderate heat until slightly thickened, about 5 minutes.

8. 8

   Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.

9. 9

   Drain the pasta, shake it dry and return it to the pot.

10. 10

    Add the tomato sauce, basil, Parmesan and 1/4 cup of the hot chili oil and toss.

11. 11

    Serve the pasta in bowls and pass Parmesan and the remaining hot chili oil at the table.

* Per serving · 4 servings · Values may vary.