Rigatoni Arrabbiata – Spend With Pennies

Canned tomatoes, onions, garlic, Italian seasonings, and a touch of crimson chili flakes are simmered right into a zesty sauce with hearty rigatoni for a bowl of irresistible pasta perfection.

Ingredient Suggestions for Rigatoni Arrabbiata

• Pasta: Rigatoni is the right pasta form for capturing all that spicy sauce. Different shapes that may maintain up nicely within the wealthy sauce are penne, rotini, ziti, or cavatappi.
• Sauce: The star of this recipe is the sauce, so select the very best high quality canned tomatoes and tomato paste out there for the most effective outcomes. Use roughly crimson chili flakes to fit your style; bear in mind the sauce will get spicier because it simmers! If the sauce is just too spicy, stir in further sugar or some shredded carrot. The sweetness of the carrot will offset the spicy crimson chili flakes.
• Variations: Flip an Arrabbiata sauce right into a Puttanesca sauce by including capers, anchovies, and olives. High with some pecorino or parmesan cheese. Garnish with some contemporary basil leaves.

Leftover Pasta Perfection

Hold leftover rigatoni Arrabbiata in a lined container for as much as 4 days within the fridge. Reheat parts within the microwave.

The sauce could be frozen in zippered baggage for as much as 3 months, reheated on low-medium warmth on the stovetop, and served with contemporary pasta.

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Rigatoni Arrabbiata

Rigatoni Arrabbiata is a daring and spicy Italian pasta dish tossed in a zesty tomato sauce with garlic, chili flakes, and herbs.

Prep Time 5 minutes minutes

Cook dinner Time 22 minutes minutes

Whole Time 27 minutes minutes

Cook dinner ModeForestall your display from going darkish

• Warmth the oil in a medium saucepan over medium warmth. Add onion and cook dinner, stirring steadily, till tender, about 4 minutes. Add garlic, chili flakes, and basil, and cook dinner for 1 minute.

• Stir within the tomatoes, tomato paste, salt, pepper, and sugar. Convey to a simmer and cook dinner uncovered for 10 to fifteen minutes.

• In the meantime, cook dinner the pasta in keeping with bundle instructions. Drain nicely, reserving ½ cup of pasta water.

• Toss the rigatoni with the sauce, including pasta water as wanted.

• Spoon into 4 bowls and prime with a drizzle of olive oil, parmesan cheese, and contemporary herbs if desired.

Tomatoes can fluctuate by model. If the sauce is tart, add an extra ¼ teaspoon sugar.
Hold leftovers in an hermetic container within the fridge for 4 days and within the freezer for 3 months. 

Energy: 504 | Carbohydrates: 90g | Protein: 16g | Fats: 9g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 661mg | Potassium: 386mg | Fiber: 5g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg

Vitamin data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Predominant Course, Pasta

Delicacies Italian

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