Spicy Arrabbiata Rigatoni

Ingredients

• 1 lb Rigatoni pasta
• 3 tbsp Olive oil
• 4 Garlic cloves, minced
• 1 tsp Crushed red pepper flakes
• 28 oz Canned crushed tomatoes
• 1 tsp Salt
• 0.25 cup Fresh parsley, chopped(optional)
• 0.25 cup Pecorino Romano cheese(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add minced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until fragrant but not browned.

4. 4

   Pour in the crushed tomatoes and salt. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Reserve 1/2 cup of pasta water, then drain the rigatoni.

6. 6

   Toss the pasta into the sauce, adding reserved water if needed to reach desired consistency.

7. 7

   Garnish with fresh parsley and Pecorino Romano before serving.