- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Pasta arrabiata will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g dried rigatoni pasta
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 50g sliced salami, chopped
- 2 garlic cloves, crushed
- 1/4 teaspoon MasterFoods® Chilli Flakes
- 400g can diced tomatoes
- 1 tablespoon finely chopped fresh oregano leaves
- Baby spinach, to serve
- Salt, to season
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and salami. Cook for 3 to 4 minutes or until onion has softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomato. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Stir in oregano.
- Step 3Add pasta to tomato mixture. Season with salt and pepper. Toss to combine. Serve with baby spinach.
- Low sodium
- Low sugar
Nutrition
2062 kj
Energy
16g
Fat Total
3g
Saturated Fat
5g
Fibre
16g
Protein
13mg
Cholesterol
269.98mg
Sodium
5g
Carbs (sugar)
68g
Carbs (total)
All nutrition values are per serve
Notes
You could use different types of pasta with this sauce.
Serve with salad leaves and crusty bread.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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