This Arrabbiata sauce is a spicy Italian pasta sauce made with canned tomatoes, onions, garlic and dried red chili flakes. Adding fresh cherry tomatoes and serving this sauce with pasta makes a quick, nutritious meal with the rich flavours of Italy.
1 - 2 tablespoonsdried red chili flakes,(depending on how spicy you'd like it.)
1mediumonion,finely chopped
3clovesgarlic,minced
228 oz. cans San Marzano tomatoes
1tablespoonbalsamic vinegar
1 ½ cupscherry tomatoes
½cupbasil leaves
2 tablespoonsparmesan cheese curls,optional, omit for vegan diet
4cupsgluten-free pasta
Instructions
Heat oil over medium-low heat in a large skillet. Add the dried chili flakes and simmer for 2 minutes.
Add chopped onion and sauté until it begins to soften, then add the minced garlic to the pan. Stir for a minute or two.
Add two cans of San Marzano Tomatoes. Stir and break them up with a spoon as they simmer.
Add a tablespoon of balsamic vinegar (optional) and stir.
Add the salt and pepper and half the basil leaves to the sauce.
Simmer for 15 to 20 minutes until sauce has thickened.
Add cherry tomatoes and let them simmer in the sauce until heated through, 3 - 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain.
Taste and correct the seasoning if necessary. To serve, combine drained pasta with arrabbiata sauce. Garnish with the remaining basil leaves and optional shaved Parmesan cheese.
Notes
Nutrition calculation is only for the arrabbiata sauce as the nutrition information for pasta varies widely, depending on its ingredients.This recipe makes almost 8 cups of sauce. It's easy to freeze in airtight containers for a quick dinner another day.