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Arrabbiata literally means "angry" in Italian, the name of the sauce refers to the spiciness of the chili peppers. The sauce originates from the Lazio region, around Rome.
Servings: 2 People
- Basic Kitchen Equipment
- 200 g Fusilli Pasta
- 100 ml Pasta Water
- 400 g San Marzano Tomatoes (Crushed)
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Chilli Flakes
- 1 Tbsp Broth Powder
- 1 Tsp Sugar
- 6 Basil Leaves
- 2 Garlic Cloves (Minced)
- 3 Peperoncino / Fresh Red Chilli (Minced)
- 1 Tbsp Nutritional Yeast Flakes
- Put some water to boil for the pasta. Once boiled, add in a tbsp of the broth powder and let the pasta cook until al dente.
- In a saucepan, add the olive oil along with the chilli flakes and peperoncino . Now throw in the garlic and sauté for a minute before adding the canned tomatoes along with 150ml of pasta water.
- Now add in the dried herbs, sugar and the fresh basil, cover with a lid and let it reduce for 10-15 minutes on a medium low flame.
- Once reduced and brought to a semi thick consistency, mix in the pasta with the sauce and serve in a bowl and garnish with nutritional yeast flakes.
Serving: 100g | Calories: 700kcal | Carbohydrates: 105g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 997mg | Potassium: 1290mg | Fiber: 12g | Sugar: 18g | Vitamin A: 2380IU | Vitamin C: 117mg | Calcium: 207mg | Iron: 8mg