Campanelle with Salsa Arrabbiata

Campanelle with Salsa Arrabbiata
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
  • 3 bay leaves
  • 1 (3-ounce) prosciutto end piece, cut into 1/2-inch pieces
  • 6 quarts water
  • 1 ½ tablespoons olive oil
  • 1 pound uncooked campanelle pasta
  • 2 teaspoons salt
  • + 3 more ingredients
    • 1 (28-ounce) can plum tomatoes, undrained and chopped
    • 1 ½ cups (1/4-inch-thick) onion wedges
    • ½ cup pepperoncini peppers, drained, seeded, and thinly sliced

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in campanelle pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking wa...

View full recipe at My Recipes

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