Diavola Rigatoni

Yields 4 to 6 servings

624g/1 lb 6 oz extruded rigatoni

585g/2½ cups diavola sauce

22g / 1/2 cup finely grated pecorino romano

3 sprigs marjoram, leaves removed from stems 1

4g/1 Tbsp olive oil

Black pepper, qb.

Instructions

Bring a large pot of water to a boil over high heat. Generously salt the water.

Add the rigatoni to the water and cook for 5 to 8 minutes, until al dente.

While the pasta is cooking, place a large sauté pan over low heat. Add the sauce and 1 ladle (55g /% cup) pasta cooking water and stir to combine.

Using a spider or pasta basket, remove the pasta from the pot and transfer to the sauté pan. Turn the heat up to medium. Toss for 1 to 2 minutes to marry the pasta and the sauce. If the sauce begins to tighten, add a splash of pasta cooking water to loosen and continue tossing to marry. When properly married, the pasta should absorb the sauce, glide easily when tossed, and there should be little sauce left at the bottom of the pan.

Divide into bowls and garnish with the pecorino, marjoram, olive oil, and with pepper q.b.

Diavola Sauce

Yields 1.6kg/6.5 cups

112g/½ cup olive oil

70g/14 cloves garlic, 10 cloves left whole and 4 cloves thinly sliced

113g/ 1/5 cup plus 3 Tbsp tomato paste

15g/1 Tbsp crushed Calabrian chiles

4g/2 tsp dried red chile flakes 7g/1 Tbsp plus ½ tsp fennel seed

2 large (794g/28 oz) cans whole San Marzano tomatoes, crushed by hand

Salt, q.b.

Instructions

Place a large, heavy sauce pot or Dutch oven over medium-low heat. Add the olive oil and whole garlic cloves and cook slowly until the garlic is light golden brown, caramelized, and soft enough to mash, 7 to 10 minutes.

Gently mash the garlic in the pot with a fork or the back of spoon.

Add the sliced garlic to the pot, decrease the heat to low, and cook gently until aromatic but without color, 30 seconds to 1 minute

Add the tomato paste and cook, stirring, until the mixture starts to turn a deeper red and is well combined with the oil and garlic, 3 to 5 minutes.

Add the Calabrian chiles, chile flakes, and fennel seed, then add the tomatoes and their juice, stir to incorporate all of the ingredients. and cook until the flavors have blended, 30 to 45 minutes. Season with salt q.b.

Set aside off the heat until ready to use, or let cool, transfer to an airtight container, and refrigerate for up to 5 days or freeze for up to 1 month for another use.

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