When I read the recipe of this dish I felt it was inspired by pasta al’Arrabbiata, a spicy Italian tomato sauce often made with cherry tomatoes.
The cherry tomatoes give a certain level of sweetness to the otherwise very spicy dish. However, execution on this recipe seems paramount and I did not do a good job of reducing the sauce enough before finishing the dish. The result was a very wet pasta with the sauce not sticking well to the spaghetti (perhaps I should have used the fettuccine from the recipe which would have also helped). We live and learn!
Overall, I did find myself longing for a less watery sauce, more chilli, and a good amount of basil and cheese to complete the arrabbiata.