Recipe - Rigatone All Arrabiata

1 pound Rigatoni
3 tablespoon Olive oil
2 Garlic cloves; crushed in a
mortar or minced, (up to 3)
1 teaspoon Hot pepper flakes or 1 small
fresh; hot pepper, seeded
and finely chopped, (up to
2)
1 One half cup Tomato sauce
One fourth teaspoon Salt
One half teaspoon Pepper
3 tablespoon Fresh parsley; chopped
1 tablespoon Fresh rosemary; chopped
One half cup Freshly grated Parmesan

Cook the pasta in 4 quarts of rapidly boiling salted water, stirring
occasionally with a wooden spoon, until al dente.

While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic
and hot pepper and saute for 1 min., stirring occasionally. Add the tomato
sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked.
Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the
pasta and top it with the rest of the sauce. Combine, sprinkle with the
chopper parsley and rosemary, and serve immediately. Pass Parmesan at the
table for those who want it.
Posted to JEWISHFOOD digest Volume 98 #025 by BNLImp BNLImp@aol.com on
Jan 13, 1998