Penne al Brucio

Penne “al Brucio”

Penne with Spicy Tomato Sauce and Rosemary

Serves 6

Ingredients:

🧂  salt

🫒  6 tbsp extra-virgin olive oil

🧄  4 cloves garlic, crushed and peeled

🌿  3 sprigs fresh rosemary

🍅  2 cups cherry tomatoes

pinch of sugar

🌶️  ¼ tsp peperoncino flakes, or to taste

1 pound dried penne rigate

🌿  ½ cup fresh basil leaves, shredded

🧀  ½ cup freshly grated Grana Padano, plus more for serving

🧀  ½ cup fresh ricotta or burrata 

Directions:

Bring a large pot of salted water to a boil for the pasta. Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and rosemary, and cook until the garlic just begins to turn golden, 1 to 2 minutes. Add the tomatoes and sugar, and cook, tossing occasionally, until the tomatoes break down, 7 to 8 minutes, adding the peperoncino once the tomatoes give up their juice.

Meanwhile, cook the pasta until just al dente, remove it with a spider, and add to the tomatoes in the skillet along with about ½ cup pasta water. Toss to coat the pasta in the sauce; then simmer until the sauce comes together, about 2 to 3 minutes, adding a little more pasta water if it seems dry. 

Remove the skillet from the heat, drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the basil and grated Grana Padano. Season with salt, and toss well. Remove the rosemary sprigs and garlic, and discard. Spoon the pasta into individual shallow bowls, and spoon a fresh dollop of ricotta on top of each one.