Spicy Red Pepper & Tomato Pasta

Prep: 5 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

This pasta dish will spice up your life in no time!

Ingredients

• 1 pound Pasta Shells
• 1 teaspoon Butter
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (28 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Smashed
• 2 whole Red Chili Peppers, Sliced And Diced
• 2 Tablespoons Crush Red Pepper Flakes (less Or More Depending On Your Heat Tolerance)
• 1 cup Fresh Basil, Loosely Packed
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced

• 1 pound Pasta Shells
• 1 teaspoon Butter
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (28 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Smashed
• 2 whole Red Chili Peppers, Sliced And Diced
• 2 Tablespoons Crush Red Pepper Flakes (less Or More Depending On Your Heat Tolerance)
• 1 cup Fresh Basil, Loosely Packed
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced

Preparation

Boil a pot of water on medium-high heat and cook pasta according to the package directions. Drain it, put it in a bowl and toss with the butter to prevent sticking.

Heat olive oil in a skillet on medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add both types of tomatoes, smashed garlic cloves, chili peppers, crushed red pepper and basil. Give everything a good mix then bring to a boil on medium-high heat. Once at a boil, lower your flame and allow sauce to simmer for 20-30 minutes. Test your salt, and adjust accordingly.

While sauce is still simmering, heat remaining olive oil in a skillet on medium heat and cook bell pepper for 3-5 minutes, or until semi-soft. Transfer peppers to the simmering Arrabbiata sauce and stir them in to incorporate the flavors.

Add cooked pasta to the pot of sauce and toss everything to combine. Enjoy!