Authentic One-Pan Peperoncino

Firmly crush the garlic with the flat side of a knife, then roughly mince it. Crushing breaks down the garlic's cells, making the aroma come through more easily.

Break the chili pepper in half and remove the seeds inside. If you like it spicy, you can leave the seeds in.

Put olive oil in a frying pan and add the minced garlic.

Heat slowly over low heat to transfer the garlic's aroma and umami into the olive oil. On a stovetop, tilt the pan to pool the oil and cook the garlic as if deep-frying it, which transfers the aroma well and prevents burning.

Once the garlic turns soft and starts to color, add the chili pepper and continue heating over low heat to transfer the heat into the oil.

Once the garlic is lightly colored, add the water, consommé, salt, and sake.

Switch to medium heat and bring the cooking liquid to a boil.

Once boiling, twist the pasta as you add it and press it down vertically. When about half of it has sunk, quickly release your upper hand and it will fit into the pan without breaking.

Once all the pasta is submerged in the cooking liquid, simmer over medium-low heat, stirring occasionally. The starch released from the pasta acts as an emulsifier and thickens the sauce.

When only about 10% of the cooking liquid remains, turn off the heat and toss quickly with dried Italian parsley and extra virgin olive oil if desired.

Plate the pasta and serve.