Spicy Fresh Tomato Rigani

Spicy Fresh Tomato Rigani

Bacon and fresh plum tomatoes are the stars of this quick and easy pasta dish while crushed red pepper provides the kick.

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   Chicken & rigatoni with tomato vodka cream sauce, asparagus, peppers & onions #mltvvacay #bloggergrace… instagram.com/p/dItBzQglKc/

   MISS LORI@MISSLORI

   ·

   4 DAYS AGO
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   GOODHOUSEKEEPING

   ·

   3 DAYS AGO
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   This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser. An alternative to a traditional pasta amatriciana spicy tomato sauce made with cured pork guanciale, this soul-satisfying dish was born thanks to a test batch of salami that we made for Bklyn Larder. Somehow we’d gotten the chili proportions off and while it wasn’t spicy enough to sell as sopressata, it was too spicy to sell as regular salami. sliced the salami up, crisped it in a pan, and added our house tomato sauce and plenty of olive oil and cheese. It’s a simple dish with lusty, soul-satisfying flavors, bolstered with lots of chili.

   
   

   Ingredients:

   Salt, for boiling

   8 strip(s) bacon, chopped

   1 medium onion, cut into wedges

   2 clove(s) garlic, peeled

   12 ounce(s) rigatoni

   1 pound(s) plum tomatoes, cut into wedges

   1/2 teaspoon(s) salt

   1/2 teaspoon(s) crushed red pepper

   Parmesan cheese, grated, to taste

   Basil leaves, to taste

   You can also add some sturgeon carpaccio if you'd like some seafood.
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   Chicken Riggies - Rigatoni with Spicy Chicken Tomato Cream Sauce

   FOODWISHES

   ·

   11 MONTHS AGO
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   Procedure/Preparation/Method:

   
   

   Heat large pot salted water to boiling on high. In 12-inch skillet on medium-high, cook bacon 8 minutes or until crisp.

   
   

   Meanwhile, in food processor, pulse onion and garlic until finely chopped. Add rigatoni to boiling water; cook as label directs.

   
   

   Add onion mixture to skillet with bacon; cook 5 minutes or until soft, stirring occasionally. Pulse plum tomatoes in food processor until roughly chopped. Add to skillet along with 1/2 teaspoon salt and crushed red pepper; cook, stirring, 2 minutes.

   
   

   Drain pasta. Serve with sauce, basil leaves, and grated Parmesan cheese.