Arrabbiata Sauce

also called penne all'arrabbiata · arrabiata · spicy tomato sauce

The table

5 cloves(thinly sliced)garlicsizzle 2 minfry 1 minsimmer 25 minfinish off heat
1 1/2 tspred pepper flakes
1/3 cup(80 mL)extra-virgin olive oil
1 Tbstomato paste
28 oz(800 g; crushed by hand)whole peeled tomatoes
1 tspkosher salt
1/4 cup(25 g)grated Pecorino Romano
2 Tbs(chopped)flat-leaf parsley
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

1sizzle 2 min

2fry 1 min

goes in with what step 1 made

3simmer 25 min

goes in with what step 2 made

4finish off heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 28 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. 2 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 40 min.

  1. sizzle 2 min

    2 minneeds you(assumed)from the start

  2. fry 1 min

    1 minneeds you(read off the step)2 min in

  3. simmer 25 min

    25 minwalk away(read off the step)3 min in

  4. finish off heat

    not timed28 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

See how it is written
>> title: Arrabbiata Sauce
>> category: Sauces & Gravies
>> tags: tomato, spicy, pasta, vegetarian, stovetop
>> counters: Pizzeria
>> aka: penne all'arrabbiata, arrabiata, spicy tomato sauce
>> servings: 4
>> time: 40 min
>> step.1: sizzle 2 min
>> step.2: fry 1 min
>> step.3: simmer 25 min
>> step.4: finish off heat

Sizzle @garlic{5%cloves}(thinly sliced) with @red pepper flakes{1 1/2%tsp} in @extra-virgin olive oil{1/3%cup}(80 mL) over medium heat for ~{2%min}.

Fry @tomato paste{1%Tbs} into @&(~1)chili oil{} for ~{1%min}.

Simmer @&(~1)base{} with @whole peeled tomatoes{28%oz}(800 g; crushed by hand) and @kosher salt{1%tsp} for ~{25%min}.

Finish @&(~1)sauce{} off the heat with @grated Pecorino Romano{1/4%cup}(25 g) and @flat-leaf parsley{2%Tbs}(chopped).