Rigatoni Arrabiata

Serves 4


  • Boil 4 quarts of water and cook Rigatoni to the manufacturer's instructions; save pasta water.
  • In a clean bowl, take the drained whole San Marzano Tomatoes and crush it between your fingers. Place all crushed tomatoes in the clean bowl and set aside.
  • Place a sauté pan over medium heat. Add ¼ cup extra virgin olive oil, bring up to temperature; about 2 mins. Add crushed garlic and stir for 1 minute or until a light golden color appears. Add crushed tomatoes and season with 1 tsp salt and freshly cracked black pepper. Stir continuously for 2 minutes, then lower the heat and allow it to come up to a simmer, this will take up to 10 minutes. If the sauce seems a little dry, add juice from the can of tomatoes. Add Peperoncino flakes and stir. Toss in the cooked Rigatoni. Mix the sauce and Rigatoni. If the sauce looks a little dry, add pasta water 1 TBSP at a time. Taste the noodles with the sauce, adjust seasoning by adding salt and/or fresh cracked black pepper. Finish off the pasta with ¼ cup drizzle of extra virgin olive oil, grated Pecorino Romano and sliced fresh basil.

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