Ramen Arrabbiata

A 10-minute angry tomato-chili sauce loosens with stock for a lightning-fast ramen with bite.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (more or less to taste)
• 1 (14-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup reserved ramen cooking water
• 2 tablespoons chopped fresh basil (plus more for garnish)
• 1/4 cup grated Pecorino Romano or Parmesan cheese (plus more for serving)
• Zest of 1 lemon
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, reserve 1/2 cup cooking water, drain, rinse under cool water, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and cook for 1 minute until fragrant.
3. Add tomato paste and cook for 1 minute more. Stir in crushed tomatoes, oregano, black pepper, salt, and sugar if using. Simmer for 10–12 minutes, stirring occasionally, until sauce thickens.
4. Add reserved cooking water, chopped basil, lemon zest, and half the Pecorino or Parmesan. Stir well to combine.
5. Add cooked ramen noodles and toss to coat in sauce.
6. Serve immediately, topped with crispy garlic, more basil, lemon zest, chili oil, Pecorino shavings, and lemon wedges as desired.