Spicy Arrabbiata Shells with Parmesan

• 12 oz pasta shells
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 cans (28 oz each) crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Cook pasta shells according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and onion, sauté until softened, about 3 minutes.
4. 4 Stir in crushed tomatoes, red pepper flakes, and oregano. Bring to a simmer.
5. 5 Season with salt and pepper to taste. Let sauce cook for 10 minutes.
6. 6 Toss cooked pasta shells in the sauce until well coated.
7. 7 Serve immediately, topped with Parmesan cheese and fresh basil leaves.

Equipment

• Large pot
• Large skillet
• Tongs or spatula

Variations

• Add cooked shrimp or chicken for a protein boost.
• Substitute penne or spaghetti for shells.

Substitutions

• If fresh basil isn't available, use dried basil to taste.
• Use another firm pasta shape if shells are unavailable.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra spice, add more red pepper flakes.
• Add a splash of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a side of garlic bread.
• Serve with a fresh green salad for balance.

FAQ