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Suggest a better description1. Pour the olive oil into large skillet set over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the onion, habanero, and red pepper flakes and cook until the onion begins to brown, about 5 minutes.
2. Deglaze the pan with the wine. Scrape the bottom to loosen any bits. Then dump in the can of tomatoes. Add the oregano, and season with salt and pepper. Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes.
3. Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the sauce to cook, add the spaghetti or penne and cook for 1 minute less than the directions on the package.
4. Drain the pasta, reserving 1/4 cup of the liquid. Toss the pasta with the sauce. Add the water if sauce is too dry. Toss until well combined. Add a sprinkling of the cheese and season with salt and pepper.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 554 | ||
Calories from Fat: 50 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.2mg | 1 % | |
Potassium 749.8mg | 20 % | |
Total Carbohydrate 98.2g | 29 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 91.6g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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