Serve with:
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 tablespoons (45 grams) unsalted butter, divided
- ½ medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, 4 thinly sliced and 2 minced
- 1 (24- or 26-ounce/680- or 750-gram) jar tomato purée (passata)
- 1 tablespoon (15 grams) crushed Calabrian chili pepper paste, divided, plus more to taste
- ½ teaspoon red pepper flakes
- ½ loosely packed cup (10 grams) fresh flat-leaf parsley, finely chopped, divided
- ¾ ounce (20 grams) finely grated Parmigiano-Reggiano
Directions
In a large sauté pan or Dutch oven, combine the oil and 2 tablespoons of the butter over medium-low heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the sliced garlic and cook, stirring often, until softened, 3 minutes. Pour in the tomato purée, then swirl some water into the empty container to capture the residual juices and add that to the pan, too. Stir in half of the chili pepper paste and a large pinch of salt. Simmer over low heat, stirring occasionally, for 30 minutes. Taste the sauce throughout and add more pepper paste, a little at a time, until it reaches your desired spice level. While the sauce simmers, in a small saucepan melt the remaining 1 tablespoon butter over medium-low heat. Stir in the minced garlic and red pepper flakes, and cook, stirring constantly, until fragrant, about 2 minutes. Turn off the heat and add half of the parsley. Add the garlic mixture to the sauce and simmer for 5 minutes. Season to taste. TO SERVE Cook your pasta of choice until just shy of your liking, then transfer it directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Toss and cook over medium heat until well coated, loosening with pasta cooking water as needed. Turn off the heat and stir in the cheese and remaining parsley. Divide the pasta among bowls and serve.