* Warning * This is only for the strong hearted who dare to eat some real spicy food!
So I had this box of rigatoni pasta lying around in the pantry for god-knows-how-long. And today I decided that this had to be served on my plate. And boy was I happy I finally made it. After a lot of scouring the internet for that perfect baked rigatoni, I gave up and decided to follow the natural instincts. It turned super super super delicious and the hubby who is pretty hard to impress especially when it is made with an arrabiata sauce was in love helping himself to 2 big servings. Here is the recipe for the totally random Rigatoni Pasta Bake.
One bottle of (yes, that god sent miracle for the lazy days) store bought arrabiata sauce (I bought mine from Target – the archer farms one)
1 big white onion
2 Thai green chillies – finely chopped
4-5 dried red chillies – pounded and crushed to your heart’s content
Peeled garlic – 10 -12 pounded and crushed to death
Swiss cheese slice
Mozzarella low-fat string cheese (the one that kids lovvvv to eat)
Olive oil – around 1 to 2 tbsp
Ground pepper – 1 tsp
One packet of Rigatoni
Cook the pasta in boiling water for 12 mins or a little under the time given in your pasta packet.
While all that is happening, crush the red chillies and garlic, chop the onions and green chillies.
In a pan, pour 2 tbsps of olive oil. Once it’s hot, put the onions and let them become translucent.
Then add the garlic and green chillies. After they saute for about 1 min, add the arrabiata sauce bottle. Add some salt to taste. Let it simmer for 5 mins.
Finally top it off with the red chillies and pepper.
Now, preheat the oven to 400F or 450F depending on how fast you want it to cook.
Add the drained cooked pasta to the sauce and put this in the casserole or whatever it is that you are going to use to bake the pasta.
Sprinkle about a spoon of parmesan cheese and mix.
Now add the mozzarella cheese. You can add grated mozzarella cheese. I used the string because I didn’t have any other mozzarella cheese on me.
Add 2 slices of swiss cheese split in smaller pieces across the pasta.
Top off with some more parmesan cheese. And put it to bake for 20 to 25 mins depending on the temperature.
Serve with some Coppola Rosso or any table red. Enjoy!