It’s true, the arrabbiata sauce is traditionally associated with penne. However, I often make it with spaghetti because it’s a type of pasta that my family loves a lot. 😊
My arrabbiata sauce is also very popular with my children, although I use less chili for them, despite their aversion to tomatoes.
Indeed, my children, to my and my husband’s great regret, do not eat tomatoes. 🤷♀️ But they do eat sauces, fortunately, as long as the tomato is not chunky and it’s made with garlic instead of onion. Interestingly, my kids really like garlic, which is not usually among children’s preferences. But let’s make the most of what we have and enjoy spaghetti all’arrabbiata together. 😀
Looking for more ideas for quick spaghetti dishes? 😉👇
- Difficulty: Easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spaghetti
- 16 oz tomato sauce
- 1 clove garlic (or 2 if small)
- 1 tbsp extra virgin olive oil
- chili pepper (to taste)
- chopped parsley
Tools
- Pot for pasta
- Pan for sautéing
The arrabbiata sauce is really simple to prepare; I usually cook it while the spaghetti is cooking. Of course, this should be slightly thicker spaghetti that takes at least 10-12 minutes to cook.
Bring water to a boil and add the pasta when boiling.
While the spaghetti is cooking, sauté the chopped garlic and chili pepper in a little oil in a sauté pan where the spaghetti will be tossed.
👉 If desired, the chili pepper can be added at the end directly to the plates, so everyone can use their preferred amount, but I prefer to put it in the sauce.
Add the tomato sauce.
Cook with the lid on, if necessary, add a few tablespoons of pasta cooking water.
Drain the pasta and toss it in the sauce pan.
Add a good handful of chopped parsley.
Serve immediately.
Enjoy your meal!
Salt-Free Tips
For those looking to reduce salt in their diet but do not know where to start, the arrabbiata sauce is a good first step because garlic and chili peppers are excellent flavor enhancers.
This is also the right condiment to try to reduce salt in pasta cooking water, but remember: reduce it gradually, progressing step by step is very important.
It is also very important to gradually start adopting small kitchen tricks, like those listed in the following tips:
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate must get used to it slowly and should not notice the gradual reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, en papillote, steam, microwave)
■ Do not bring the salt shaker to the table!
■ Occasionally breaking the rule is good. It boosts the mood and helps to persevere.
If you do not want to or cannot give up salt:
■ You can still try my recipes salting according to your habits.
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In my new WhatsApp channel and on Instagram, on my Facebook page and Pinterest boards, and in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter
