300 g rigatoni pasta
3 tablespoons olive oil
1 medium onion (100 g), finely chopped
1 tablespoon ground coriander
1 teaspoon salt
4 drops hot pepper sauce
400 g cooked crab meat, flaked
4 tablespoons all-purpose flour
1 1/2 cups whole milk (360 ml)
For the sauce
1 tablespoon olive oil
1 medium onion (100 g), finely chopped
1 can of tomato puree, drained (400 g)
1 teaspoon ground coriander, crushed
1/2 teaspoon salt
300 g rigatoni pasta
3 tablespoons olive oil
1 medium onion (100 g), finely chopped
1 tablespoon ground coriander
1 teaspoon salt
4 drops hot pepper sauce
400 g cooked crab meat, flaked
4 tablespoons all-purpose flour
1 1/2 cups whole milk (360 ml)
For the sauce
1 tablespoon olive oil
1 medium onion (100 g), finely chopped
1 can of tomato puree, drained (400 g)
1 teaspoon ground coriander, crushed
1/2 teaspoon salt
Fry 3 liters of water and 1 tablespoon of salt in a large pot at high heat
Cook the pasta until al dente (about 15 minutes)
While that's cooking, heat the olive oil, onion, coriander, salt, hot pepper sauce, and crab meat in a medium pot over medium heat
Stir occasionally until the onion is soft (about 5 minutes)
Add the flour and milk, stirring constantly
Cook until thickened (about 5 minutes)
Remove from heat
Scoop the pasta mixture into a zip-top bag with a round tip and fill each rigatoni shell
Arrange in a refrigerator-safe dish, reserving
Preheat oven to 400°F (quente)
Prepare the sauce: Heat the olive oil in a medium pot over medium heat
Add the onion and let it brown slightly (about 2 minutes)
Add the tomato puree, coriander, and salt
Stir well, mashing the tomatoes with a wooden spoon
Reduce heat and simmer, stirring occasionally, until the sauce is thickened (about 10 minutes)
Pour over the rigatoni, cover with aluminum foil, and bake in a preheated oven at 400°F for about 10 minutes
Serve hot
298 calories per serving
