Quickest-Ever Spicy Marinara

Quickest-Ever Spicy Marinara
Servings: 6 Prep 10 mins Cook 15 mins


  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) plum tomatoes in thick puree
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 pound extra-large (or traditional-size) rigatoni
  • 1/2 cup fresh basil
  • 6 tablespoons part-skim ricotta cheese

Make It

1. Heat a large nonstick skillet over medium heat. Add oil, onion and garlic and cook for 2 minutes, stirring occasionally so garlic doesn't burn. Add tomato paste and cook 1 minute. Add tomatoes and puree, sugar, salt and red pepper flakes. Break up tomatoes with a wooden spoon. Cook, uncovered, over medium heat for 12 minutes, stirring occasionally.

2. While sauce is simmering, cook pasta following package directions, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.

3. Tear basil into bite-size pieces and stir into sauce. Toss pasta with sauce, adding 1/4 cup of reserved cooking water if needed to thin out sauce.

4. To serve, spoon pasta into individual serving bowls and top each with a tablespoon of ricotta.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 7, chol. (mg): 8, sat. fat (g): 1, carb. (g): 67, fiber (g): 4, pro. (g): 13, sodium (mg): 604, Percent Daily Values are based on a 2,000 calorie diet.