one pound penne
one large and one small can crushed san marzanos
one half medium white onion, diced
fucketonne garlic, diced
shitteloade of basil, chopped
one and one quarter cup dry white wine
fresh-ground black pepper
crushed red pepper flakes
one half cup grated parmigiano reggiano
piave cheese for grating on top
Sautee the onions with black pepper, red pepper, and oregano in olive oil until they are getting translucent. Use a lot of red pepper, so it’s fucken spicy.
Add the garlic and continue to sautee until the garlic is toasty golden.
Deglaze with the white wine and reduce until all of the alcohol is gone.
Add the tomatoes and basil (save some for sprinkling on top), stir well, and simmer on low with the lid off. Boil a big pot of salty water.
When the sauce is close to done, like this, after about 45 minutes, boil the pasta until it is very molto al dente.
Add one cup of pasta water and the drained pasta, turn the heat up to medium-high, and finish cooking with occasional stirring for three minutes.
Turn off the heat, add the grated cheese, and stir very well to incorporate.
Plate, sprinkle, grate, and eat. This is a very simple dish, but so fucken delicious!! The tomato and basil flavors are so bright!!!