Gemelli with Cheese and Quick Arrabbiata Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup dry white wine
- 3 tablespoons extra-virgin olive oil
- 1 cup grated pecorino romano cheese
- 1/4 teaspoon dried crushed red pepper
- 2 large garlic cloves, finely chopped
- Carbohydrate 95 g(32%)
- Cholesterol 34 mg(11%)
- Fat 21 g(33%)
- Fiber 8 g(31%)
- Protein 27 g(55%)
- Saturated Fat 7 g(37%)
- Sodium 718 mg(30%)
- Calories 699
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper. Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper. Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
