Fusilli Arrabbiata with Cheese
(Fusilli Arrabbiata Con Formaggio)
Ingredients:
1 lb fusilli pasta
3 tbs extra-virgin olive oil
2 large garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
Two 14 and 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
Directions:
Cook pasta in large pot of boiling salted water until 'al dente'.
Drain, reserving 1/3 cup cooking water.
Meanwhile, heat olive oil in large skillet over medium-high heat.
Add garlic and crushed red pepper and saute 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.
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. Makes 4 servings.