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This rigatoni arrabbiata recipe is comforting, hearty, and surprisingly easy to make. It's our spin on a classic spicy arrabbiata, adding sun-dried tomatoes and walnuts to make a flavorful, almost pesto-like sauce.
Soak the sun dried tomatoes in 2 cups boiling water for ten minutes. Meanwhile, place a large pot of salted water on to boil for the pasta.
Place the Parmigiano, walnuts, and garlic cloves in the bowl of a small food processor and pulse several times to break into crumbs.
Drain the soaked tomatoes and roughly chop half of them. Then set them aside. Add the remaining whole soaked tomatoes to the food processor along with the tomato paste, red pepper flakes, olive oil, salt, and black pepper.
Cook the pasta according to package directions for al dente. Meanwhile, heat a large skillet over medium heat. Once hot, add the butter followed by the prepared red pesto and cook, stirring, for 2 to 3 minutes or until fragrant and thickened.
Add a half cup of water along with the chopped sun-dried tomatoes and the spinach. Toss everything together and cook for 1 to 2 minutes, until the spinach has wilted. Turn the heat down to low and keep warm.
Once the pasta has reached al dente, reserve a cup of cooking water and drain the rest from the pot. Transfer the cooked pasta to the skillet and toss well with the sauce.
Add a splash of pasta cooking water if the sauce is too thick. Serve topped with burrata and a drizzle of olive oil.
Head to the blog for the full list of ingredients and instructions on how to make this Rigatoni Arrabbiata at home!
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