Recipe: Rigatoni with Spicy Marinara by Colavita
In a large, heavy pot, heat 3 tbsp Colavita olive oil over medium heat. Add 1 finely diced onion and cook, stirring occasionally, until softened, 3-5 minutes. Stir in 3-4 cloves minced garlic, 1 tsp salt, 1/4 tsp pepper, and 1 tbsp Colavita hot chilis. Cook until fragrant, about 30 seconds, then pour in 14 oz crushed tomatoes and 14 oz marinara sauce. Bring the mixture to a bubble, then lower heat to a gentle simmer; let simmer at least 20 minutes. Meanwhile, fill a large pot with salted water and bring to a boil. Add 1 lb rigatoni and cook until al dente (about 1 minute less than suggested). Reserve about 1/2 c of the pasta water before draining. Stir the pasta into the simmering sauce and let cook about 1 minute. Add a splash of the reserved water for a saucy consistency. Roughly chop 1/2 c basil, then stir most of it into the pot. Divide the pasta among bowls and garnish with remaining basil and grated Parmesan or Pecorino.
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