Rigatoni Arrabbiata
Rigatoni Arrabbiata is a classic Italian dish that's enjoyed all over the world. This recipe is a modified rendition of my basic Italian marinara sauce. It's spicy and flavorful and comes together in under 30 minutes.
Ingredients
- 8 ounces rigatoni pasta
- 28 ounce can San Marzano tomatoes
- 1 onion finely diced
- 4 garlic cloves finely diced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- ½ cup fresh parsley finely chopped
- salt and pepper
Instructions
- In a non-stick pan or Dutch oven over medium low heat, heat the olive oil. Add the onions and saute until they're soft and translucent - about 5 minutes.
- Add the garlic and chili pepper flakes and saute for a further minute.
- Add the San Marzano tomatoes, breaking them up with the back of a spoon.
- Simmer uncovered for 20 minutes, stirring at regular intervals.
- Meanwhile, bring a pan of salted water to a boil, and cook your rigatoni according to the instructions on the packet.
- During the last 5 minutes of cooking time, add the fresh parsley to the arrabbiata sauce.
- Using a slotted spoon, transfer the pasta to the pan with the sauce, and stir until it's evenly coated in sauce.
Notes
- The right pan is essential for making a great tomato based sauce. Choose a non reactive pan. Non stick pans as well as enamel coated pans work well. I like to use an enamel coated Dutch oven to make my tomato based sauces.
- If you use San Marzano tomatoes, you really shouldn't encounter the problem of your sauce being too acidic, but if you feel it is, simply add a tablespoon of sugar or maple syrup.
Nutrition
Calories: 325kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 225mgFiber: 3gSugar: 3gVitamin A: 707IUVitamin C: 13mgCalcium: 35mgIron: 1mg
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