Fettucine with Arugula and Goat Cheese

Serves 4

1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table

Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.

Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.

From Sicilian Vegetarian Cooking by John Penza