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Whether you are planning an elaborate menu or just going in advance for tomorrow's Pasta arrabiata. This recipe stems from many years of enjoying it at the kitchen. I find that including a couple ingredients into a recipe adds depth into what is ordinarily dull. You may well be looking for milder foods to produce with your leftovers. Great and gentle Pasta arrabiata perfect for post-vacation. The elements in this recipe make your tongue pounding, and are very waist-friendly once you need a'snack' following a busy holiday. Utilizing a few elements as choices, this soup has been filled with a fall and spicy flavor which makes it tasty. An ideal Pasta arrabiata to heat up you on chilly winter days. Ideal for making use of leftover.

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How to make Pasta arrabiata

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 375g dried rigatoni pasta
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 50g sliced salami, chopped
  • 2 garlic cloves, crushed
  • 1/4 teaspoon MasterFoods® Chilli Flakes
  • 400g can diced tomatoes
  • 1 tablespoon finely chopped fresh oregano leaves
  • Baby spinach, to serve
  • Salt, to season

Method

  • Step 1 Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
  • Step 2 Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and salami. Cook for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomato. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Stir in oregano.
  • Step 3 Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve with baby spinach.