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Name: Rigatone All" Arrabiata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Fresh rosemary; chopped; 1 lb Rigatoni; 3 tb olive oil; 1/2 ts Pepper; 1/2 c Grated Parmesan fresh; 3 tb Fresh parsley chopped; 1 ts Hot pepper flakes or 1 small; 1 1/2 c Tomato sauce; 1/4 ts Salt; 2 Garlic cloves; crushed in a

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INGREDIENTS

1 tb Fresh rosemary; chopped
1 lb Rigatoni
3 tb olive oil
1/2 ts Pepper
1/2 c Grated Parmesan ; fresh
3 tb Fresh parsley ; chopped
1 ts Hot pepper flakes or 1 small
1 1/2 c Tomato sauce
1/4 ts Salt
2 Garlic cloves; crushed in a

Servings

INSTRUCTIONS

Cook the pasta in 4 quarts of rapidly boiling salted water, stirring occasionally with a wooden spoon, until al dente. While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic and hot pepper and saute for 1 min., stirring occasionally. Add the tomato sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked. Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the pasta and top it with the rest of the sauce. Combine, sprinkle with the chopper parsley and rosemary, and serve immediately. Pass Parmesan at the table for those who want it. Posted to JEWISH-FOOD digest Volume 98 #025 by BNLImp on Jan 13, 1998

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Nutrition

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Serving Size: 1 Serving (3094g)
Recipe Makes: 1 Servings

Calories: 2222
Calories from Fat: 356 (16%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 7.8g
Cholesterol 371mg		114 %
Sodium 14368.4mg		495 %
Potassium 9468.1mg		249 %
Total Carbohydrate 387.7g		114 %
	Dietary Fiber 39.5g	158 %
	Sugars, other 348.2g
Protein 104.4g		149 %
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.

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Calories per serving: 2222

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