I enjoy just about any pasta, but on occasion I like to enjoy a really spicy pasta like this rigatoni arrabiata. it is comforting, just the right amount of heat, and a great carbo loaded meal the day before a long run. My family absolutely enjoys this rigatoni arrabiata and I hope you and yours do as well!
Rigatoni Arrabiata
Ingredients
- 2 lbs. Campari tomatoes, from Costco, quartered
- 2 Tbsp extra virgin olive oil
- 10 cloves garlic, mashed
- 1 large shallot, minced
- 1 red chili pepper, seeded and minced
- 1/4 cup Grano Padano cheese, finely grated
- 1 lb. Rigatoni pasta
- 1 cup starchy pasta water, reserved
- parsley, finely chopped for garnish
Prepare
- First, in a large pan, heat the 2 Tbsp of extra virgin olive oil to medium heat, and saute the shallot, garlic, and chili pepper. Stir until softened.
- Next, add the Campari tomatoes, and stir occasionally until the tomatoes are soft and the skins separate. Remove the skins.
- Bring a pot of water to a boil and cook the pasta until al dente per the package directions. Reserve one cup of starchy pasta water and set aside. Strain the pasta, return to the pot and add the tomato sauce, the reserved starchy pasta water, and stir until everything is well incorporated.
- Grate the Grano Padano into the pot, sprinkle with chopped parsley, and season with freshly cracked salt and pepper to taste. Serve and enjoy!
