Pasta all'Arrabbiata

Method

1. Heat abundant extra virgin olive oil in a large pan.
2. Slice fresh chili pepper and add it along with a piece of dried chili pepper to the oil.
3. Slice garlic cloves and add them to the pan.
4. Finely chop the stems of parsley and add them to the pan.
5. Add a thin slice of citron peel (or lemon zest) for freshness.
6. Sauté everything gently until the garlic turns lightly golden.
7. Turn off the heat for a moment to let the flavors settle, then crush peeled tomatoes by hand directly into the pan. Turn the heat back on.
8. Cook the sauce over high heat without adding water; let it bubble until the oil separates from the tomatoes. Season with salt.
9. Meanwhile, bring a pot of salted water to a boil and cook penne pasta until al dente.
10. Chop the parsley leaves into two parts: one to add early, the rest for finishing.
11. Add a portion of the chopped parsley to the sauce while it cooks.
12. Just before adding the pasta, remove the slice of citron peel and the dried chili from the sauce.
13. Drain the pasta, reserving some pasta water, and transfer it to the pan with the sauce.
14. Toss the pasta over high heat for about two minutes, adding a splash of pasta water if needed to emulsify. The sauce should cling to the penne.
15. Add the remaining parsley and toss again.
16. Finish with a drizzle of raw extra virgin olive oil if desired. Serve immediately.