Arrabiata Sauce
This has got to be one of the simplest sauces ever but it is one of the most tasty too! We make this arrabiata sauce recipe all the time. Tinned tomatoes are absolutely fine but if you have a surplus of fresh tomatoes they work really well too! Serve it with penne and a generous grating of fresh parmesan cheese. For a vegan/vegetarian dish use vegetable stock – we sometimes use chicken stock for a more meaty flavour. The sauce freezes well. We freeze it in 100ml blocks which is an ideal serving for one.
Arrabiata Sauce
Servings: 4 people
Calories: 63kcal
Ingredients
- 1 can Canned Chopped Tomatoes
- 4 cloves Garlic chopped
- 2 fresh Chillies can be green or red
- 500 ml Vegetable Stock
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Sugar
Instructions
- Heat the olive oil in a saucepan and add the chilli
- Cook for 30 seconds and add the garlic, then cook for another 30 seconds
- Add the tomatoes and cook for 2 minutes. Add the salt and sugar to season the tomatoes
- Add the stock and cook until reduced to a relatively thick consistency
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1229mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg