1poundrigatoni pastapenne, or any other tube-form pasta, will also work. We like the rigatoni ridge.
2teaspoonssea salt
1jarSerious Foodie Calabrian Pepper Relish
1cupGrated ParmigianoFor the best results, freshly grate the cheese. Pecorino Romano also works well
1pintcherry tomatoes, quarteredOptional
Extra virgin olive oilOptional - but we strongly suggest using a drizzle of EVOO at the end
2-3cupsArugula, washed and dried
6ouncesFresh mozzarellacut into 1/4 inch wedges
Instructions
In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the pasta and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan. If it looks dry, add a bit more water.
While the pasta is still hot, mix in the Calabrian sauce, optional tomatoes, and parmigiano. Toss, then serve over arugula and garnish with the fresh mozzarella. Drizzle with olive oil.