Ingredients for - Arrabbiata Sauce
How to cook deliciously - Arrabbiata Sauce
1. Stage
Drain tomatoes, reserving juice, and tear or chop into 1/2" pieces. Add tomatoes back to reserved juice and set aside.
2. Stage
In a large skillet over medium heat, heat oil. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and cook, stirring occasionally, until paste darkens and begins to stick to bottom of skillet, about 2 minutes. Add tomatoes and their juices and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer, occasionally mashing down on tomato chunks, until sauce is thickened and reduced by about one-third, about 20 minutes. Taste and season with salt and lemon juice for acidity, if needed.
3. Stage
Make Ahead: Sauce can be made 1 week ahead. Let cool, then transfer to an airtight container and chill.
4. Stage
Bring a large pot of water to a boil and add salt. Cook pasta until very al dente (2 to 3 minutes less than the package instructions). Drain pasta, reserving 1 cup cooking liquid.
5. Stage
Meanwhile, in a large saucepan over medium heat, heat 1 cup arrabbiata sauce. Add drained pasta along with 1/4 cup pasta cooking liquid and bring to a boil over medium-high heat. Cook, tossing constantly and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is glossy and coats pasta, 4 to 5 minutes.
6. Stage
Top with Parmesan and basil.
