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1
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
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2
In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes.
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3
Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.
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4
Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes.
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5
Drain the pasta and add it to the tomato mixture.
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6
Toss over high heat for 1 minute.
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7
Divide the pasta evenly among 4 heated bowls.
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8
Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.
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9
In a 3-quart saucepan, heat the olive oil over medium heat.
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10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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12
Add the tomatoes and juice and bring to a boil, stirring often.
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13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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14
Season with salt and serve.
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15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
