Rigatoni Arrabbiata
User Reviews
5.0
3 reviews
Excellent
Rigatoni Arrabbiata
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A comforting pasta with a spicy and bright tomato based "arrabbiata" sauce.
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Ingredients
- ¼ cup olive oil
- 1 small shallot, (minced)
- 1 small red chili, (seeds removed and minced)
- 3 cloves garlic, (minced)
- ½ cup dry white wine
- 1 cup canned crushed tomatoes
- 1 cup parmesan (grated, plus more for serving)
- 8 oz rigatoni
- 1 lemon (juiced)
- Salt and cracked pepper (to taste)
- basil (for topping)
Instructions
- Heat a small saucepan to medium heat and add the olive oil and shallots and saute until translucent but not browned, about 4-5 minutes. Then, add the red chili, garlic, wine, and season with salt and pepper. Let that cook for another 3-4 minutes.
- Add the crushed tomatoes to the pan, cover and cook for 20 minutes. Stirring occasionally.
- While the sauce is cooking, bring a large pot of salted water to boil and cook your rigatoni according to the package directions, usually about 10 minutes.
- Once the rigatoni is cooked, reserve 1 cup of pasta water and drain the pot. Then, return the rigatoni back to the pot and add the reserved pasta water, cooked arrabbiata sauce, lemon, juice, and parmesan.
- Gently toss the pasta under medium-low heat until the sauce is thickened, about 2-3 minutes. Season with salt and pepper and serve with additional parmesan and fresh basil.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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