Ene's Recipe Book

Method

1. Combine the olive oil, garlic, and tomato paste in a large nonstick pan. Heat over medium heat. Cook for 5 minutes until the garlic just starts to brown.
2. Add the paprika, chile flakes, Calabrian chile peppers, and lemon zest.
3. Crush the San Marzano tomatoes with your hands and add them to the pan. Add the sugar and Pecorino Romano and mix everything together. Reduce the heat to medium-low and simmer for 30 minutes.
4. Add the cooked pasta and mix together. If too thick, add pasta water to loosen.
5. Season with salt and pepper.
6. Serve with fresh basil and extra Pecorino Romano.