A fiery Italian classic
If you are someone who loves a little warmth on your plate, Angry pasta It could only be your new go-to. This iconic Roman dish focuses on the bold and spicy flavor, and is naturally simple, abundant and satisfactory. The name “Angry”In reality it means “angry” in Italian, a playful reference to the fiery pepper flakes that give the sauce its unmistakable calcium. He is not angry in a negative way: only in a spicy, impertinent way, “wakes up your taste buds”.
And the best part? You can enjoy this 100% gluten -free dish Mountain High Organics gluten -free pasta. Whether you choose Penne, Fusilli or your favorite shape, this version is equally rich and satisfactory as the original, without gluten requested.
What do you need:
- Kosher or fine sea salt
- 12 ounces Mountain High Organics gluten -free pasta (Penne or Fusilli work great)
- 2 tablespoons of extra virgin olive oil
- 1 large white onion, diced in cubes
- 4 cloves garlic, thinly sliced
- 1 teaspoon of crushed pepper bows (rule for taste)
- 1 can (28 ounces) crushed tomatoes
- ½ teaspoon of freshly ground black pepper
- 2 teaspoons of sugar
- 2 tablespoons of chopped fresh parsley (more than outline)
- 1 tablespoon of chopped fresh basil (optional)
- ½ cup of Parmesan or Parmesan without milk (if desired)
Prepare the sauce and bring together everything
To create that disgusting spicy sauce, it starts saving the diced onion in olive oil until it is soft and translucent. Add the garlic and flakes of chopped chili pepper, letting everything sizzle long enough to release their aroma and their flavor.
Then, mix the crushed tomatoes, a little sugar, Kosher sea salt or end and freshly ground black pepper. Let it cook over slowly until the sauce thickens slightly and the flavors are deepened: it requires only about 10-15 minutes, but your cuisine will have a surprising smell.
In the meantime, cook the gluten -free pasta in salted water until al dente. Once emptied, throw it directly into the pan with the sauce and mix to cover every bite in that deliciously fiery goodness. It ends with fresh parsley and basil and, if necessary, with Parmesan or Parmesan without milk.
This dish is spicy, simple and seriously satisfactory. Whether you are cooking for a crowd or that you are giving yourself a welcoming night, angry gluten -free pasta is the proof that it is sometimes nice to be a bit angry.
Prevent the screen from becoming dark
Bring a large pot of salted water to a boil. Add the Mountain High Organics gluten -free pasta and cook according to the instructions of the package until al dente. Drain and set aside.
In a large pan or a matrix, heat the olive oil over medium heat. Add the diced white onion and brown for 5-6 minutes, until it is soft and translucent.
Mix the garlic in slices and cook for 1 minute, until it is fragrant. Then add the chopped chili pepper flakes and brown for another 30 seconds.
Add the crushed tomatoes, 1 teaspoon of salt, black pepper and sugar. Mix to unite. Leave the sauce to cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
Add the drained pasta to the pan and throw to simply cover in the sauce. Mix the chopped parsley and basil (if you use).
Divide the pasta between the bowls. Garnish with a fresher parsley and a sprinkling of parmesan without milk, if you wish. Serve hot and have fun!
Calories: 142KcalCarbohydrates: 8GProtein: 4GFat: 11GSaturated fat: 3GPolynsaturo fat: 1GMonolysatuine fat: 6GCholesterol: 11mgSodium: 230mgPotassium: 101mgFiber: 1GSugar: 3GVitamin A: 453IuVitamin C: 6mgSoccer: 129mgIron: 0.5mg
Nutritional information is calculated automatically, so they should be used only as approximation.
