Rigatoni Pasta with a Spicy San Marzano Tomato Sauce @UhadmeatKitchen

San Marzano tomatoes

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more accessible and less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Start by cooking rigatoni pasta in boiling water.

Add extra virgin olive oil to a skillet.

Add fresh minced garlic to the skillet.

Stir in red chili flakes for spice.

Add San Marzano tomatoes to the skillet and mash them with a potato masher.

Season the sauce with cracked black pepper, garlic salt, and a pinch of sugar to balance acidity.

Pour in a good amount of red wine and mix well.

Lower the heat and let the sauce simmer for about 45 minutes to an hour.

Stir the pasta in boiling water to prevent sticking.

Once the pasta is al dente, drain it and add it directly into the marinara sauce.

Add pecorino Romano cheese to the pasta and sauce mixture.

Stir in fresh chopped basil and mix thoroughly.

Plate the dish and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens