Macros (per serving)
Servings: 6
Calories: 110 kcal
Protein: 2.25g
Carbs: 12.75g
Fat: 4.67g
Prep & Cook Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Arrabbiata, in Italian means angry, and in this case it refers to the amount of heat in the sauce. You may adjust the temperature by adding more or less of the dried red pepper. It’s inexpensive, easy-to-make, and spicy, and it goes perfectly with gluten free bread, GF pasta, zucchini noodles, fish, poultry, or meat. It can be made several days before you need it. It freezes well too, for those days you need a quick dinner. Just defrost, reheat and serve with or atop your favorite dish.
Ingredients:
- olive oil – 2 Tablespoons
- garlic – 3 Tablespoons (minced)
- onion – 1 (finely chopped)
- crushed red pepper – 1/2 teaspoon
- white wine – 3/4 cup
- tomatoes – 2 (14.5 oz cans – chopped)
- tomato paste – 1/4 cup
- sea salt – 1/2 teaspoon
- ground pepper – 1/4 teaspoon
- coconut sugar (Sucanat or organic cane sugar) – 1/4 – 1/2 teaspoon
- fresh basil – 1/2 cup or more – shredded
Instructions:
In a large skillet, lightly saute garlic, onions, and crushed red pepper in the olive oil until the onion has turned soft and transparent. Don’t allow it to burn.
Add the white wine and stir together as it cooks down for a few minutes (to about half).
Then add the tomatoes, tomato paste, sea salt, black pepper and sugar and simmer until the sauce thickens. Taste and adjust the seasonings, as you like.
Finally, add the shredded basil, stir through, and serve. If you’re freezing the sauce, omit the fresh basil until later (once it has been defrosted).
Note: You may eliminate the wine if you choose. Just add water in its place.
