Cuzzetiello alla Napoletana

Ingredients

• 400g (14 oz) rigatoni pasta 400g (14 oz) rigatoni pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 7g (1g saturated)
• Carbohydrates: 68g (10g sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Pour in the crushed tomatoes and stir well. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low and let the sauce simmer for about 20 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked rigatoni pasta to the sauce and toss until well coated.
6. 6.
   Serve the Cuzzetiello alla Napoletana hot, garnished with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

• Rigatoni pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy when combined with the sauce.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to achieve a rich and flavorful sauce.
• Fresh basil — Use fresh basil leaves as a garnish to add a burst of freshness to the dish.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Add a splash of red wine to the sauce for extra depth of flavor.
• If you prefer a smoother sauce, use an immersion blender to puree the crushed tomatoes before adding them to the pan.
• Experiment with different types of pasta shapes to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Cuzzetiello alla Napoletana as a main course accompanied by a fresh green salad and crusty Italian bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Present the Cuzzetiello alla Napoletana in a large serving dish, allowing the vibrant red sauce to showcase its enticing colors. Garnish with a sprig of fresh basil and a generous sprinkle of grated Parmesan cheese for an inviting presentation.