Campanelle with Salsa Arrabbiata

Name: Campanelle with Salsa Arrabbiata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 bay leaves; 794 grams plum tomatoes, undrained and chopped; 2 Tbsps olive oil; 355 milliliters (1/4-inch-thick) onion wedges; 113 grams cup grated Parmigiano-Reggiano cheese; 454 grams uncooked campanelle pasta; 118 milliliters pepperoncini peppers, drained, seeded, and thinly sliced; 85 grams prosciutto end piece, cut into 1/2-inch pieces; 2 teaspoons salt; 6 liters water

The recipe Campanelle with Salsan Arrabbiata could satisfy your Mexican craving in around 45 minutes. This recipe makes 6 servings with 506 calories, 21g of protein, and 16g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have salt, canned tomatoes, water, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in campanelle pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

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Pasta

Water

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Colander

Bowl

While pasta cooks, heat oil in a Dutch oven over medium-high heat.

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Pasta

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, bay leaves, and prosciutto; saut 5 minutes or until onion softens.

Ingredients you will need

Bay Leaves

Prosciutto

Onion

Add peppers, and saut 1 minute. Stir in reserved 1 cup cooking water and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens. Discard bay leaves.

Ingredients you will need

Bay Leaves

Tomato

Peppers

Sauce

Water

Add pasta to Dutch oven; cook 1 minute, stirring well to coat, or until pasta is al dente.

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Pasta

Equipment you will use

Dutch Oven

Remove from heat; stir in cheese.

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Cheese

Equipment

Ingredients

Servings:

bay leaves 794grams

plum tomatoes, undrained and chopped 2Tbsps

olive oil 355milliliters

(1/4-inch-thick) onion wedges 113grams

cup grated Parmigiano-Reggiano cheese 454grams

uncooked campanelle pasta 118milliliters

pepperoncini peppers, drained, seeded, and thinly sliced 85grams

prosciutto end piece, cut into 1/2-inch pieces 2teaspoons

salt 6liters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.