Pasta
A bold, silky, restaurant-style pasta dish with broad ribbons of pappardelle coated in a glossy spicy tomato sauce, finished with parsley, pecorino, and a drizzle of extra virgin olive oil.
Bring a large pot of well-salted water to a boil. This is for the pappardelle.
Set a large sauté pan over medium-low heat and add the olive oil.
Add the sliced garlic, fresh chili, and chili flakes. Cook gently for 1–2 minutes until fragrant, not brown.
Stir in the tomato paste and cook 1 minute to deepen the flavor.
Add the crushed tomatoes, a pinch of salt, and black pepper. Stir well.
Simmer the sauce for 12–15 minutes over medium-low heat, stirring occasionally, until glossy and slightly thickened.
Meanwhile, cook the pappardelle until just al dente according to the package time.
Reserve the pasta water, then drain the pasta.
Add the pappardelle to the sauce with a splash of pasta water. Toss gently for 1–2 minutes until the ribbons are evenly coated and silky.
Turn off the heat and fold in most of the parsley. Taste and adjust salt or chili.
Plate in warm shallow bowls. Finish with pecorino, more parsley, black pepper, and a light drizzle of olive oil.