Creamy Spicy Tomato Sauce
2 tablespoons of olive oil
1 large garlic clove
1 teaspoon salt
1 tablespoon red pepper flakes (more or less to taste)
1 liter stewed tomatoes and juice
100 ml fresh heavy cream
400 grams short penne pasta
1 tablespoon rock salt
Bring a big pot of cold water to boil and add the rock salt.
in a large sauce pan heat the olive oil and the garlic clove cut in half. let it brown but not burn. Add the red pepper flakes. Remove from the heat and add the stewed tomatoesand juice. Return to heat and cook stirring for 5 minutes until it bubbles and add salt. Then let simmer another 5 minutes. Remove from heat and add the heavy cream.
If the water has come to a rapid boil add the pasta and cook about 7 minutes or following the package directions.Strain the pasta and add the hot pasta to the saucepan with the finished sauce. Warm through 2 minutes. Serve with a grating of grana padano cheese.