Ingredients
- 1 box Flour + Water Foods Organic Penne Rigate
- 1/4 cup white wine
- 28 oz. Bianco di Napoli crushed tomatoes
- 6 cloves garlic, thinly sliced
- 4 tbsp butter
- 1 tbsp Burlap & Barrel silk chili
- 1/4 cup sherry vinegar
- 1/2 cup basil, chiffonade
- 4 oz. parmigiano reggiano, freshly grated
- 4 oz. pecorino romano, freshly grated
Method
Cook the pasta: bring 4 quarts of water to a boil in a 6 quart stock pot. Add a quarter cup of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the pasta into the salted water and stir to prevent the noodles from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly. Once the pasta is cooked, reserve a quarter cup of the pasta water for later use and strain through a colander.
Make the tomato sauce: begin by melting butter over medium heat in a 1 quart saucepan. Add garlic, pepper and chili and saute until fragrant, about 4-5 minutes. Deglaze the pan with white wine. Stir in the tomatoes and continue cooking over low heat for 15-20 minutes, stirring often. Remove from heat and stir in sherry vinegar.
Add drained pasta to the tomato sauce and return heat to medium. Stir and adjust consistency with reserved pasta water if needed. Season to taste with salt. Garnish with basil, pecorino + parm. Enjoy!
