Espeecy Spicy Spaghetti

I imagine Chef Pisghetti from Curious George saying this ;-)

This one is fast (especially if you already made the homemade sauce from my last post! Or Prego works too...) and easy but a little more fun than the old staple:

• Coarse salt
• 1 pound pasta (use penne, bow ties, or whatever floats your boat)
• 2 cups of your favorite tomato sauce *cough cough* the one from my last post...
  
• 1 long red chili, cut into quarters (remove seeds if you don’t want it too spicy)
• Olive oil
• about 1/2 cup finely grated pecorino cheese (I like to use my zester for realllly fine cheese. It has a great texture)
  

Set a large pot of water on to boil and season with a few big pinches of salt and a little olive oil. Boil the pasta for two minutes less than the package tells you to. At the same time on another burner, heat the tomato sauce with the pieces of chili in a large frying pan over low heat to infuse the chili into the sauce. (Reserve some of boiling water from your pasta pot just in case) But drain the pasta and add it to the frying pan with the tomato sauce. Stir the pasta and sauce together with a little olive oil and let it cook on low heat for two minutes, (this is where you add a little of the reserved pasta water if you want to thin it out a little). You want the pasta to be just coated by the sauce, not swimming in it. Turn off the heat, remove the pieces of chili, stir in the pecorino and serve.

I actually also just like to cook up the sauce as it says (without adding the pasta) and pour it over angel hair pasta (fully cooked) and top it with the cheese.

Enjoy!