Canned tomatoes, onions, garlic, Italian seasoning and a little red pepper flakes are sautéed into a sauce with hearty rigatoni to perfect a bowl of irresistible pasta.
- smell: Arrabbiata sauce has red pepper flakes (also known as red pepper flakes), giving it a bold and spicy flavor.
- Skill Level: Simple ingredients and minutes on the stove, restaurant-quality dinners can be produced in minutes.
- Swap: Save carbs and calories and serve Arrabbiata sauce on a bowl of homemade Zoodles.
- Tips for saving time: Buy a can of Arrabbiata sauce and season with extra red pepper flakes.
- Suggestions: Make it a hearty main course and add seasoned ground beef, Italian sausage or shrimp. Don’t forget a batch of fresh homemade cheesy garlic bread sticks to soak up all the salty and spicy sauce.
Ingredient Tips for Rigatoni Arrabbiata
- pasta: Rigatoni is the ideal pasta to capture all the spicy sauces. Others that will hold good shape well in a rich sauce are Penne, Rotini, Ziti or Cavatappi.
- Sauce: The star of this recipe is the sauce, so choose the best quality canned tomatoes and tomato sauce for the best results. Use more or less red pepper flakes to suit your taste; remember that the sauce will become more fragrant as it becomes ambiguous! If the sauce is too spicy, stir in extra sugar or some chopped carrots. The sweetness of the carrot will offset the spicy red pepper flakes.
- Variations: Turn the Arrabbiata sauce into puttanesca sauce by adding capers, anchovies and olives. Top with some Pecorino or Parmesan cheese. Garpet with some fresh basil leaves.
The rest of the pasta is perfect
Place the remaining Rigatoni Arrabbiata in a covered container and in the refrigerator for up to 4 days. Reheat the section in the microwave.
The sauce can be frozen in a zippered bag for up to 3 months, heated in a low center on the stovetop, and served with fresh pasta.
Arrabbiata is perfect for…
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Rigatoni Arrabbiata
Rigatoni Arrabbiata is a bold and spicy pasta dish sprinkled with tomato sauce with garlic, chili flakes and herbs.
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Heat the oil in a medium pot over medium heat. Add the onions and cook, stirring frequently, until tender about 4 minutes. Add the garlic, chili flakes and basil and cook for 1 minute.
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Stir in tomatoes, tomato sauce, salt, pepper and sugar. Cook on slow heat for 10 to 15 minutes.
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Meanwhile, cook pasta according to the packaging direction. The flow is very good, Reserve ½ cup pasta water.
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Throw the Rigatoni in the sauce and add pasta water as needed.
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If needed, pour into four bowls and top with drizzle of olive oil, parmesan cheese and fresh herbs.
Leaves leftovers in the sealed container in the refrigerator for 4 days and last for 3 months in the refrigerator.
Calories: 504 | carbohydrate: 90g | protein: 16g | Fatty: 9g | Saturated fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | sodium: 661mg | Potassium: 386mg | fiber: 5g | sugar: 5g | Vitamin A: 274IU | Vitamin C: 4mg | calcium: 41mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Main course, pasta
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