“"Angry" pasta — bold, punchy chili heat in a rich tomato sauce that wakes up your tastebuds.”
1Ingredients
2Instructions
Heat olive oil in a large, deep skillet over medium heat. Add sliced garlic and red pepper flakes. Cook gently 1–2 minutes until garlic is golden but not burnt.
Stir in tomato paste and cook 1 minute until it darkens slightly.
Pour in crushed tomatoes and vegetable broth. Season with salt. Bring to a rolling boil.
Stir in pasta, making sure it is mostly submerged.
Reduce heat to medium-low, cover, and simmer 14–16 minutes. Stir every few minutes to ensure even cooking.
Once pasta is al dente and sauce is thick, remove from heat. Stir in fresh parsley and serve with a generous dusting of cheese.
If the sauce looks too thick near the end, stir in a splash of hot water to loosen it.
