Gemelli with Cheese and Quick Arrabbiata Sauce Recipe

Gemelli with Cheese and Quick Arrabbiata Sauce Recipe

  • 1 pound gemelli or fusilli
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 14 1/2-ounce cans petite diced tomatoes in juice
  • 1/2 cup dry white wine
  • 1 cup thinly sliced fresh basil
  • 1 cup grated pecorino Romano cheese
  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
  3. Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
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