Rigatoni Arrabbiata Recipe
San Marzano tomato sauce, roasted garlic, chili, pecorino cheese.
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Ingredients
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Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the roasted garlic and sauté until fragrant.
- 2
Add Tomatoes
Pour in the San Marzano tomatoes, crushing them with a spoon. Add red chili flakes and salt to taste. Let simmer for about 15-20 minutes.
- 3
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 4
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- 5
Serve
Plate the rigatoni, sprinkle with grated pecorino cheese, and garnish with fresh basil leaves. Serve immediately.
