Rigatoni Arrabbiata

By spend with pennies

Ingredients

16 ounces rigatoni
2 tablespoons olive oil
1 small yellow onion (finely diced)
1 teaspoon red pepper flakes
½ teaspoon dried basil
3 cloves garlic (minced)
1 (28 ounce each) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar (or as needed)

Prep Time5mins
Cook Time22mins
Servings4

Instructions

Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 4 minutes. Add garlic, chili flakes, and basil, and cook for 1 minute.

Stir in the tomatoes, tomato paste, salt, pepper, and sugar. Bring to a simmer and cook uncovered for 10 to 15 minutes.

Meanwhile, cook the pasta according to package directions. Drain well, reserving ½ cup of pasta water.

Toss the rigatoni with the sauce, adding pasta water as needed.

Spoon into four bowls and top with a drizzle of olive oil, parmesan cheese, and fresh herbs if desired.