Mafaldine Arrabbiata

Preheat oven to 425°F. Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain pasta and return to pot, off heat.

Combine broccoli, 1 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp in places, 10 to 12 minutes. (4-servings: use 2 tsp olive oil)

Meanwhile, heat 2 tsp olive oil in medium saucepan over medium heat. Add breadcrumbs and ¼ tsp salt and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to small bowl and wipe saucepan clean. (4-servings: use 4 tsp olive oil, ½ tsp salt)

Heat 2 tsp olive oil in same saucepan over medium-high heat. Add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Stir in crushed tomatoes, Italian seasoning, just ¼ tsp red chile flakes, and ½ tsp salt and bring to a simmer. (4-servings: use 4 tsp olive oil, ½ tsp red chile flakes, 1 tsp salt) (TIP: Add more red chile flakes if you prefer more spice.)

Add arrabbiata sauce to pot with cooked pasta and stir to coat. Divide mafaldine arrabbiata between serving bowls and top with any remaining sauce. Serve with roasted broccoli and top with toasted breadcrumbs, basil pesto, and parmesan. Buon appetito!