Bucatini aglio e olio, chile, Pecorino Romano PDO, parsley

Preparation Stage

By Chef Craig Tragni of Jon & Vinny’s | Los Angeles

METHOD

For the Sauce:
In a sauté pan over medium heat, combine oil, garlic, and salt. Sauté until garlic is fragrant and golden.
Add chile flakes and parsley and cook additional 1 minute. Remove from heat and add 4 ounces water.
Stir until fully combined. Return pan to low heat, cover, and keep warm.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook bucatini until just al dente. Strain and add cooked pasta to the Sauce.
Toss until Sauce is fully emulsified and the pasta is evenly coated.
Transfer mixture to a serving plate. Top with Pecorino Romano PDO and parsley.

Adapted by StarChefs