This delicious spaghetti arrabbiata recipe is an excellent choice for a quick and easy weeknight dinner. With its spicy tomato sauce infused with Ivy's Homemade Chilli Garlic Oil, this vegan pasta dish is both flavourful and adaptable to a gluten-free diet.
To enhance the flavours of the arrabbiata sauce, a touch of Aged White Balsamic vinegar works wonders. Arrabbiata sauce is a simple yet fiery tomato sauce that incorporates Ivy's Homemade Chilli Garlic Oil for that extra kick. Originating from the Italian "sugo all'arrabbiata," meaning "angry sauce," it pairs perfectly with pasta varieties such as penne or spaghetti.
- 1 teaspoon of olive oil
- 1 onion
- 1-2 teaspoons of Ivy's Homemade Chilli Garlic Oil
- 1 bay leaf
- 1 can (250g) of tomatoes
- 1 teaspoon of Aged White Balsamic vinegar
- 1/4 cup of chopped fresh parsley.
- Parmesan cheese, to taste (optional)
- Maldon sea salt flakes, to taste
While traditional arrabbiata sauces are typically free of meat and dairy, some variations may include Parmesan cheese for added flavour. In this recipe, we use Aged White Balsamic vinegar to replicate the subtle tanginess often found in dairy-based Parmesan cheese.
- Heat the olive oil in a pan and add the chopped onion. Season with salt and pepper, then cook over low to medium heat for 5-6 minutes, stirring regularly, until the onion softens. Adjust the heat and add more oil if necessary, taking care not to brown the onions.
- Once the onion is soft, add Ivy's Homemade Chilli Garlic Oil. Cook for another minute, being careful not to brown the onions.
- Add the canned tomatoes, bay leaf, and Aged White Balsamic vinegar to the pan. If using plum tomatoes, break them apart with a spoon. Swirl a little water in the empty can and add it to the pan as well. Bring the mixture to a simmer and cook over low heat.
- While the sauce simmers, cook your pasta in salted boiling water with Maldon sea salt flakes, following the package instructions (approximately 10 minutes). As the pasta cooks, add occasional spoonful’s of starchy pasta water to the sauce to maintain a nice consistency and prevent it from drying out.
- For a smoother sauce, gently mash the tomatoes with a potato masher. This step is optional but helps break down the tomatoes.
- Once you've mashed the sauce (if desired), add a small handful of chopped fresh parsley and stir it in. Remove the bay leaf and season with Maldon Sea salt flakes to taste, adding more salt, pepper, Ivy's Homemade Chilli Garlic Oil, or Aged White Balsamic vinegar if needed.
Now your revamped spaghetti arrabbiata is ready to be enjoyed! Serve it with your cooked pasta and savory the fiery flavours of this vegan and gluten-free delight. Feel free to sprinkle some Parmesan cheese on top if desired.