• Kosher salt
• 24 ounces Martone Street Arrabbiata Calabrian Chili & Garlic Sauce
• 1 pound penne rigate
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil, for finishing
• Freshly cracked black pepper

Step 1: Prepare the Pasta Water

Fill a large stockpot with water and bring it to a boil.

Salt generously – it should taste like broth.

Step 2: Reduce the Sauce

In a large sauté pan over medium heat, warm and reduce the Arrabbiata Sauce by about ¼ to concentrate the flavor.

Step 3: Cook the Pasta

Add the penne to the boiling water and cook until about 80% done, just shy of al dente.

Reserve ½ cup pasta water, then drain.

Step 4: Combine Pasta and Sauce

Transfer the drained penne directly into the sauté pan with the sauce.

Add a few tablespoons of pasta water to loosen, tossing to coat thoroughly. Add more pasta water if needed to reach desired consistency.

Step 5: Finish and Serve

Remove from heat.

Stir in the chopped parsley, then finish with 2 tablespoons olive oil and a generous amount of freshly cracked pepper.

Serve immediately.