Pasta Arrabbiata with Fiery Red Salsa
Pasta Arrabbiata originated in early Rome and got its heat from red chilies. In our version, the heat comes from Dennis’ Fiery Red Salsa – medium or hot. Delizioso!
Cook the pasta per package directions
As soon as the pasta is al dente, drain it and divide it into four pasta bowls
Divide the goat cheese into four and top each serving of pasta, stirring it into the pasta to help melt the cheese
Add equal amounts of Dennis Fiery Red Salsa to each serving of pasta and stir just enough to combine.
Serve and enjoy!
If you’d like, you could grate a bit of Parmigiano Reggiano cheese to each serving. After all, can you have too much cheese?
Serve with crusty Italian bread and a nice Chianti or Nebbiolo