Rigatoni Arrabbiata ai pomodorini

Bring a pot of water to a boil, about 2–3 quarts / 2–3 liters, just as you start making the sauce.

Generously salt the water based on how much you are using—about 1–1 1/2 tbsp kosher salt for 2–3 quarts of water.

Boil the rigatoni until just under the package’s recommended al dente time, usually about 10–12 minutes.

Reserve about 1 cup of pasta water for the sauce, even if you might not use all of it.

Bring a pan to low heat for about 1 minute.

Add about 1–2 tbsp olive oil.

Add the peppers and sliced garlic and heat until the garlic is pale gold, not browned, about 1–2 minutes.

Add the halved cherry tomatoes and sauté until slightly softened and burst. Add the chili flakes or Calabrian chilies to bloom, about 3–5 minutes.

Add about 1/2 of a 28 oz can / 400 g San Marzano tomatoes, crush them in the pan, and continue to simmer on low for about 10–15 minutes.

Add salt to taste, starting with a pinch—about 1/4 tsp.

Continue to simmer the sauce over low heat until bubbling, about 10–15 minutes total.

Once the tomatoes are simmering, add reserved pasta water as needed, about 2–4 tbsp at a time. Add more during the final stages if the sauce needs loosening.

When the sauce looks combined, strain the pasta and toss it into the pan with the sauce for about 1–2 minutes.

Turn off the heat and begin plating.

Chop about 5–8 fresh basil leaves.

Grate about 1/4–1/2 cup / 20–40 g Parmesan.