Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (plus more for serving)
  • 1 small onion (chopped)
  • 1 spicy pepper of your choice
  • 2 red Fresno peppers (chopped)
  • 3 cloves garlic (crushed)
  • 1 tsp spicy red pepper flakes (plus more for serving (for an even spicier version, use fiery ghost pepper flakes))
  • 1 14-oz can diced tomatoes ((for a saucier version, use 2-3 cans, or add tomato sauce))
  • ¾ cup cherry tomatoes
  • 4 oz hot soppressata (chopped)
  • Salt and pepper to taste
  • 1 lb pasta noodles (I used penne)
  • Fresh chopped basil (for serving)

Instruction

  • Heat a large pan to medium heat and add the olive oil.
  • Add the onion and peppers. Cook them down for 5 minutes or until soft.
  • Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
  • While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
  • Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.