Penne all'Arrabbiata

1. 1

   In a large pot of boiling salted water, cook the penne until al dente.

2. 2

   Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil.

3. 3

   Add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 minutes.

4. 4

   Add the crushed tomatoes, oregano and a pinch of salt and bring to a boil.

5. 5

   Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.

6. 6

   Drain the penne, reserving 1/3 cup of the pasta cooking water.

7. 7

   Add the penne to the skillet and toss well.

8. 8

   Add the reserved pasta cooking water, the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well.

9. 9

   Transfer the pasta to shallow bowls and serve with the pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.