“Angry Rice. The famous Italian pasta dish with a rice spin”

  • 4 tbsp extra-virgin olive oil
  • 1 tsp dried red chilli flakes
  • 800 g tomato polpa or whole tomatoes, coarsely puréed
  • 3 garlic cloves, mashed to a paste
  • salt to taste
  • 3 tbsp flat-leaf parsley, coarsely chopped
  • 450 g arborio rice (use long grain if you don’t have Italian rice)
  • parmesan, freshly grated

In a medium sauté pan, combine the olive oil and red chilli flakes.  Cook over low heat for 2 to 3 minutes.  Add the tomatoes and garlic and season with salt to taste.  Cook over medium heat until the tomatoes thicken into a sauce.  Add the parsley during the last few minutes of cooking.

Meanwhile cook the rice in abundant salted boiling water until al dente.  Drain well.  Place in a shallow serving bowl and toss with the sauce.  Serve with grated parmesan on the side.

Source : Verdura by Viana La Place, Page 222

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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