sizzle, about 10 minutes. Add the tomatoes, with their
juice, and bring to a boil over high heat, then reduce to a
simmer and cook, stirring occasionally, until the sauce
has reduced and thickened, about 30 minutes. Stir in the
fish sauce and grated cheese and with salt and pepper to
taste; keep warm.
- Meanwhile, bring a large pot of well-salted water to a
boil.
- Cook the pasta according in the boiling water until it is
fully softened but retains a slight bite in the center. Drain
the pasta, reserving 1 cup of cooking liquid, and return to
the pot. Add the sauce and stir to combine, adding some
of the reserved pasta water as necessary to thin the sauce
to the desired consistency. Serve immediately, topped
with parsley and more Parmigiano-Reggiano.
