Penne with Hot-As-You-Dare Arrabbiata Sauce

Ingredients

• Kosher salt
• 1 pound penne pasta
• 3 tablespoons extra-virgin olive oil, plus more as desired
• 1 medium clove garlic, crushed
• As much crushed red pepper as you dare
• 1 can whole peeled tomatoes, crushed by hand
• 2 ounces finely grated Parmesan cheese, plus more for serving
• Small handful minced flat-leaf parsley leaves

Directions

1. Bring a medium saucepan of salted water to a boil, then cook the penne until it is almost al dente, stopping about 1 minute before the package timing says it is done. While the pasta cooks, put the oil, garlic, and pepper flakes in a large skillet. Set it over medium heat and cook until the garlic is only faintly golden, about 5 minutes, lowering or raising the heat as needed so it sizzles gently.
2. Stir in the tomatoes and bring the sauce to a very gentle simmer. When the penne is ready, lift it into the skillet with a strainer or slotted spoon. Alternatively, drain the pasta in a colander, save 1 cup of the cooking water, and add the drained pasta to the sauce.
3. Pour about 1/4 cup of the pasta water into the skillet and turn up the heat so the pasta and sauce bubble briskly together. Cook, stirring and jiggling the pan, adding more pasta water when needed to keep the sauce fluid, until the penne reaches a true al dente texture, 1 to 2 minutes more. The pasta will soften more slowly in the sauce than it did in the boiling water.
4. Keep cooking until the sauce tightens and starts clinging to the pasta, then take the skillet off the heat. Add the cheese and parsley, and toss energetically until everything comes together. If you’d like, stir in a little fresh olive oil. Taste for salt and serve immediately, with extra cheese passed at the table.