Rigatone All" Arrabiata

| Next >>

Title: Rigatone All" Arrabiata
Yield: 1 Servings


1 lb Rigatoni
3 tb Olive oil
2 Garlic cloves; crushed in a
-mortar or minced, (up to 3)
1 ts Hot pepper flakes or 1 small
-fresh; hot pepper, seeded
-and finely chopped, (up to
1 1/2 c Tomato sauce
1/4 ts Salt
1/2 ts Pepper
3 tb Fresh parsley; chopped
1 tb Fresh rosemary; chopped
1/2 c Freshly grated Parmesan

Cook the pasta in 4 quarts of rapidly boiling salted water, stirring
occasionally with a wooden spoon, until al dente.

While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic
and hot pepper and saute for 1 min., stirring occasionally. Add the tomato
sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked.
Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the
pasta and top it with the rest of the sauce. Combine, sprinkle with the
chopper parsley and rosemary, and serve immediately. Pass Parmesan at the
table for those who want it.
Posted to JEWISH-FOOD digest Volume 98 #025 by BNLImp on
Jan 13, 1998