Penne all Arrabbiata

Bring a large pot of well-salted water to a rolling boil and cook the g penne rigate until just al dente; reserve a mug of starchy water.

Meanwhile build the sauce: warm the aromatics in olive oil, then add g canned san marzano tomatoes and let it come together over medium heat.

Drain the pasta and toss it into the sauce, loosening with a splash of the reserved water until it clings to every strand.

Finish off the heat with cheese and a final grind of pepper, then serve right away while glossy and hot.