Linguine Arrabbiata
We love pasta dishes, but I wanted to try something other than our usual spaghetti. When I saw this recipe, I was certain we’d love it. It’s an incredibly simple dish, but there is so much flavor. It was a little too high on the heat for me, but not in an unbearable kind of way. Next time, we’ll cut back on the red pepper flakes just a bit. Other than that, this dish was perfect!
We tried whole wheat linguine for the first time, and we really liked the way it tasted with this spicy sauce.
- YIELD: 4 servings
Coarse salt
2 tablespoons olive oil
3 garlic cloves, thinly sliced
¾ teaspoon red-pepper flakes, plus more for serving
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
½ cup dry white wine
1 pound linguine
Grated Parmesan cheese, for serving
- 1
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine.
Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
- 2
Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt.
Serve topped with Parmesan and red-pepper flakes.
This looks delicious and I like it with a little heat!
It was definitely delicious and so easy! Eric thought the heat was perfect. I just don’t have a high tolerance for spicy things. I’m working on it, though!
This meal was fabulous – and BRING ON the heat! Will be a staple around there. Thanks so much for posting!