Penne all’Arrabbiata

Pasta all’arrabbiata, from the Lazio region of Italy, features a spicy marriage of tomatoes, garlic and pepper flakes (arrabbiata translates as “angry”). This one-pot version cooks the pasta directly in the sauce, so there’s no need to dirty two cooking vessels and heat up the kitchen with a gallon of boiling water. We like this made with enough pepper flakes for moderate but not overly assertive heat; adjust the amount to suit your taste.