Smoky Roasted Red Pepper Arrabiata Penne

1

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.

2

While the water heats, prepare the sauce base. In a large skillet or sauté pan, heat the olive oil over medium heat.

3

Add the minced garlic and red chili flakes to the oil. Sauté for about 1 minute until fragrant but not browned, being careful not to burn the garlic.

4

Stir in the chopped roasted red peppers and smoked paprika, cooking for another 2 minutes to release their flavors.

5

Pour in the crushed tomatoes and sugar (if using). Stir well to combine. Reduce heat to low and let the sauce simmer for 10-15 minutes to thicken slightly.

6

Season the sauce with salt and black pepper to taste.

7

Add the drained pasta directly to the skillet with the sauce. Toss vigorously to coat, adding a splash of the reserved pasta water if the sauce is too thick.

8

Remove from heat and stir in the fresh basil.

9

Serve immediately, topped with extra chili flakes and grated Parmesan cheese if desired.