Pasta Arrabiata
( YIELD: 4 Servings )
| I N G R E D I E N T S | |
|---|---|
| Gallucci’s Extra Virgin Olive Oil | One TBSP |
| Chopped Onion | 1/2 Cup |
| Minced Garlic | 1 TBSP |
| Crushed Red Pepper | 2 oz |
| Salt | 1 TSP |
| Cento Crushed Tomatoes | 1 Can |
| Divella #14 Linguine | 1 Package (cooked) |
| Parsley | 1 |
| Parmigiano Reggiano | Grated, as needed |
| 1. | Heat oil in large skillet over medium heat. | ||
| 2. | Add onion and cook for five minutes or until the onion is softened. | ||
| 3. | Stir in the garlic, crushed red pepper and salt; cook for 30 seconds. | ||
| 4. | Add the can of tomatoes with the liquid; cook for 15 minutes. | ||
| 5. | Toss the sauce with the hot pasta and parsley in a large serving bowl.
| 5. |
Sprinkle the grated parmigiano reggiano and serve.
| |