Sagne e Pezze with Aglio e Olio, Bread, Pecorino & Chile D’Arbol

Preparation

Sagne e pezze is a type of pasta from Abruzzo that’s shaped like broken pieces of lasagne noodles. Here it’s prepared with garlicky oil, spicy chile d’arbol and a generous shower of salty Pecorino cheese.

*This recipe originally ran in the US on HexClad.com.

1. Bring a HexClad 8QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water.

2. Meanwhile, in a HexClad 12"/30 cm Hybrid Fry Pan, combine 6 tablespoons/90ml of the oil with the chile and bread over medium-high heat and cook, tossing a few times, until bread is golden brown, about 5 minutes. Add garlic and cook, stirring, until it starts to turn light brown, about 3 minutes more. Remove the chile.

3. Add the cooked pasta, the remaining 2 tablespoons/15ml oil and 2 tablespoons of reserved pasta water. Stir until well coated, adding more pasta water if needed. Grate a generous amount of Pecorino over pasta, add parsley and stir to combine. Season with salt.

4. Spoon pasta onto plates and grate more Pecorino over the top. Garnish with anchovies, if using, and serve.