Penne all'Arrabbiata

Rome's fiery tomato sauce -- named arrabbiata (angry) for the chili heat that makes the eater's face flush red -- is made with San Marzano tomatoes, garlic, and peperoncino and served exclusively with penne rigate whose ridged surface catches the oil-based sauce. First appearing in Roman cookbooks in the 1950s, it has become one of the most ordered pasta dishes in Italian restaurants worldwide and is the purest expression of Italian cucina povera's principle that simplicity demands quality ingredients.