Mezzi Rigatoni Arrabbiata


One of my favorite pasta sauces is arrabbiata. In Italian arrabbiata means angry. So are you brave enough to take on the angry pasta? In case you don’t know what arrabbiata is, it is basically just a spicy tomato sauce. It is so easy to make and absolutely delicious!

For a recipe video click here.

Before we get into the ingredients I added a few things that may not be traditionally used but I truly think enhance the sauce. Typically onion is not used but I like the little bit of sweetness it gives. I use coconut sugar to just help a bit with the acidity of the tomatoes. I also used fresh parsley instead of basil because I am not the biggest fan of basil.

1/5 vidalia onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp red pepper flakes
2 tbsp olive oil
1 can of diced and no salt added tomatoes, 14.5 oz
1 tsp salt
1 tbsp coconut sugar
1 tbsp chopped fresh parsley or basil
Pasta of choice however something with grooves like penne or rigatoni is preferred

In a pan heat up the olive oil on medium heat. Once it is hot add in the chopped onion, garlic and red pepper flakes. Depending on how spicy you like things you may want to add less red pepper flakes because you can always add more in after. Cook until the onions are translucent and garlic is fragrant. Then add in the can of diced tomatoes. You can use any tomatoes you like I jut prefer diced for this. Fill the can up 1/3 of the way with a little water and add that into the pan as well. Then add in your salt and coconut sugar and mix all together. Cook on a medium heat for about 15 minutes to allow sauce to thicken up. Toss your cooked pasta with the sauce and taste to see if you need to add more spiciness. Top with vegan parmesan, fresh parsley or basil and extra red pepper flakes if you like.

Serves up to 3

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