Penne Arrabiata GUEST BLOG by my husband!!!!!

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Well be still my heart as my husband of almost 35 years requested that HE WOULD MAKE THIS RECIPE!! He was reading through a COOKS ILLUSTRATED magazine and spotted this one and wanted to make it by himself --I was delighted -- it is spicy but delicious and he is welcome to cook anytime!!



1(14.5-ounce) can whole peeled tomatoes
2tablespoons extra-virgin olive oil
2tablespoons stemmed, patted dry, and minced pepperoncini
1tablespoon tomato paste
½teaspoon minced garlic
½teaspoon red pepper flakes
2anchovy fillets, rinsed, patted dry, and minced to paste
¼teaspoon paprika
Salt and pepper
2tablespoons grated Pecorino Romano, plus extra for serving
6ounces penne


1. Pulse tomatoes and their juice in food processor until finely chopped, about 10 pulses.
2. Heat oil, pepperoncini, tomato paste, garlic, pepper flakes, anchovies, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium saucepan over medium-low heat, stirring occasionally, until deep red in color, 7 to 8 minutes.
3. Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 15 minutes.
4. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

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