Rigatoni à arrabbiata

Ingredientes

• 1 pound rigatoni pasta (500 grams)
• 28 ounces canned whole peeled tomatoes (800 grams)
• 1/3 cup extra virgin olive oil
• 4 cloves garlic (finely chopped)
• 1 teaspoon red pepper flakes ((dried chilli flakes))
• 1/2 teaspoon salt ( plus more for cooking the pasta)
• 2 tablespoons finely chopped parsley
• grated Pecorino Romano cheese to serve

Modo de preparo

1. 1

   Fill a large pot with water and place over high heat to boil. To speed it up, use boiling water from your electric kettle.

2. 2

   Put the canned tomatoes in a bowl and crush with a fork or better still, your hands. Set aside.

3. 3

   In a large skillet put the olive oil, garlic and red pepper flakes and place over medium heat.

4. 4

   Stir and cook for just 20 or 30 seconds. It’ll be ready when you can smell the garlic. Be very careful not to burn the garlic or the red pepper. If it looks like anything more than just a gently sizzle, remove the pan from the heat straight away.

5. 5

   Immediately stir in the crushed tomatoes and salt.

6. 6

   Reduce heat and allow to simmer for 15 minutes stirring occasionally until the sauce has thickened and reduced slightly. When cooked, stir in the parsley.

7. 7

   In the meantime, salt the boiling water and cook the rigatoni according to package instructions.

8. 8

   Drain, reserving a cup of the cooking water and add to the arrabbiata sauce and stir to combine.

9. 9

   Serve with Pecorino Romano cheese and a sprinkle of chopped parsley.