Roasted Red Pepper Rigatoni Arrabbiata With Sopressata Sticks

Name: Roasted Red Pepper Rigatoni Arrabbiata With Sopressata Sticks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula, coarsely chopped or torn; 794 grams can crushed, diced or whole fire-roasted tomatoes; 1 teaspoon crushed red pepper; 4 slices 1/8-inch-thick deli-sliced hot sopressata, cut into matchsticks; 2 Tbsps extra virgin olive oil (EVOO); 79 milliliters finely chopped flat leaf parsley (a generous handful); 4 cloves garlic, grated or finely chopped; 2 sprigs fresh oregano, finely chopped; 158 milliliters grated Pecorino Romano cheese (a couple of generous handfuls); 2 larges red bell peppers; 454 grams rigatoni pasta; 4 servings Salt

Roasted Red Pepper Rigatoni Arrabbiata With Sopressata Sticks might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 19g of fat, and a total of 773 calories. This recipe serves 4. If you have pecorino romano cheese, bell peppers, thick deli- sopressata, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.