Name: Rigatoni Arrabbiata
Cook time: 1800 s
Total time: 1800 s
Yield: 2
Ingredients: extra virgin olive oil; medium shallot, finely chopped; to 4 garlic cloves, thinly sliced; small red chili pepper, finely chopped, or 3/4 teaspoon red pepper flakes, adjusted to taste; assorted small tomatoes, such as Campari (quartered), cherry, or grape tomatoes (halved); Kosher salt, to taste; Freshly ground black pepper, to taste; Granulated sugar, if needed; penne rigate or rigatoni; to 1/3 cup freshly grated Pecorino Romano; finely chopped fresh parsley (optional); extra virgin olive oil; For Serving:; Finely chopped fresh parsley, to taste; Freshly grated Pecorino Romano; Red pepper flakes

Yarin Danieli

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Danieli

Rigatoni Arrabbiata

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