Gemelli with Cheese and Quick Arrabbiata Sauce

1. 1

   Cook pasta in large pot of boiling salted water until tender but still firm to bite.

2. 2

   Drain, reserving 1/3 cup cooking water.

3. 3

   Meanwhile, heat oil in large skillet over medium-high heat.

4. 4

   Add garlic and crushed red pepper and saute 1 minute.

5. 5

   Add tomatoes with juices and wine; bring to boil.

6. 6

   Boil until sauce thickens, about 8 minutes.

7. 7

   Stir in basil.

8. 8

   Season sauce to taste with salt and pepper.

9. 9

   Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes.

10. 10

    Season pasta to taste with salt and pepper.

11. 11

    Serve, passing remaining 1/2 cup cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.