Rigatoni With Spicy Salami And Tomato

Name: Rigatoni With Spicy Salami And Tomato
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings chili flakes; 4 servings extra virgin olive oil; 4 servings finely grated Pecorino Romano; 4 servings rigatoni; 4 servings spicy sopressata; 4 servings basic tomato sauce

Rigatoni With Spicy Salami And Tomato might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 597 calories, 25g of protein, and 33g of fat each. Head to the store and pick up chili flakes, extra virgin olive oil, pecorino romano, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Cut the sopressata into batons about 2 inches long and 1/4-inch thick.In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat.

Ingredients you will need

Soppressata

Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the sopressata and cook, stirring occasionally, until it has crisped and rendered some of its fat.

Ingredients you will need

Soppressata

Add the chili flakes and cook for 30 seconds, then add the tomato sauce and cook over high heat until most of the liquid has evaporated, about 8 minutes.

Ingredients you will need

Red Pepper Flakes

Tomato Sauce

Remove from the heat.In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.Toss the rigatoni into the skillet with the sopressata and tomato mixture and cook over medium heat, stirring occasionally, until the pasta is al dente and the sauce has reduced and clings to the pasta, 2 to 3 minutes.

Ingredients you will need

Soppressata

Rigatoni

Tomato

Pasta

Sauce

Water

Equipment you will use

Frying Pan

Pot

Add the Pecorino Romano, then add a few tablespoons of water if the sauce seems dry.Divide the pasta among four individual serving plates or bowls and finish each with a sprinkling of Pecorino and a drizzle of olive oil.More Italian pasta dishes on Food Republic:Raviolo Gigante With Fried Egg Recipe

Ingredients you will need

Pecorino