Bon Appétit’s Masala Arrabbiata Pasta with Rao’s Homemade® Arrabbiata Sauce and Rao’s Homemade® Penn
Rated 3.8 stars by 80 users
Ingredients
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16 oz Rao’s Homemade® Penne Rigate Pasta
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3 tbsp olive oil
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1 small red onion, sliced
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½ green pepper, sliced
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 cups Rao’s Homemade® Arrabbiata Sauce
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½ tsp garam masala
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¼ tsp turmeric
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½ tsp cayenne
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Kosher salt
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Fresh basil, roughly torn for garnish
Directions
COOK PASTA
Cook Rao’s Homemade® Penne Rigate pasta according to the instructions on the package. Drain, reserving 1/4 cup of pasta water for later.Heat the olive oil on the pan. Once it shimmers, add the sliced red onion, and cook the onions until they are lightly golden and starting to brown around the edges.
Now add the minced garlic and cook it with the onions until it starts to brown slightly. Add your spices - garam masala, cumin, turmeric, cayenne, plus kosher salt to taste. Cook the spices with the onions and garlic for about 3 minutes until they start to brown and smell aromatic and fragrant.
Add the tomato paste and brown the paste with the onions and garlic for a couple of minutes until it darkens in color. Now add the Rao’s Homemade® Arrabbiata Sauce and cook with the spices, garlic and onions until the tomatoes darken in color and start to reduce slightly. Season with kosher salt to taste.
Add the sliced green peppers and cook the sauce down until the peppers start to become tender.
Add the cook pasta and 1/4 cup reserved pasta water and cook for 5-10 minutes with the sauce.
Garnish with fresh basil (or red pepper flakes) and serve.
