Spaghetti All'arrabbiata

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 1/2 habanero, stemmed, seeds removed, and chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 onion, diced
• 1/2 cup red wine
• 1-28 ounce can of tomatoes
• 1 teaspoon dried oregano
• 1 pound spaghetti or penne
• Salt and pepper
• Handful of grated Parmesan or Pecorino

Directions

1. Warm the olive oil in a large skillet over medium-high heat. Stir in the garlic and cook for 1 minute, just until it smells delicious. Add the onion, habanero, and red pepper flakes, then cook until the onion starts to take on color, about 5 minutes.
2. Pour in the wine to deglaze the skillet, using your spoon to lift up the browned bits from the bottom. Add the can of tomatoes, then stir in the oregano and season with salt and pepper. Crush the tomatoes with a wooden spoon, bring the sauce to a boil, lower the heat to a simmer, and cook for 20 minutes.
3. Meanwhile, heat a large pot of water until it boils. When the sauce has about 10 minutes or so left, add the spaghetti or penne and cook it for 1 minute less than the package directions call for.
4. Drain the pasta, saving 1/4 cup of the cooking water. Toss the pasta into the sauce, adding the reserved water if the sauce seems too thick or dry. Mix until everything is nicely coated, then finish with a sprinkling of cheese and another round of salt and pepper.