Pasta Arrabiata Sauce – Gluten Free

Pasta Arribiatta


28oz can of diced tomatoes(you can also use crushed tomatoes for a thicker sauce, but be prepared for the biggest mess of your life)
¾ tsp crushed red peppers(or 1/4tsp if you are less inclined to spice)
1tbsp olive oil
3 cloves garlic, minced
2-3 portabello mushrooms, diced(you can definitely use more if you should so choose or none at all if mushrooms don’t tickle your fancy)
2 tbsps basil, dried
¼ tsp salt
¼ tsp ground pepper

What To Do

1.  In a saucepan add the can of diced tomatoes, red peppers, and olive oil. Let simmer for 30-45 minutes, with the lid on.

2. Add garlic and mushrooms to sauce, and let simmer another 10-15 minutes.

3. Remove from heat, and stir in basil, salt and pepper.

4. I usually serve this on top of whole grain pasta, but you should serve it on whatever you like or whatever your diet requires(i.e. gluten free pastas)!

Average Broccoling: 4.6/5



I absolutely love this sauce. It’s super easy to make and full of flavour, and the mushrooms add a little something extra. It is a bit on the spicy side, so when George isn’t around I tone it down on the crushed red peppers.



It’s one of the only sauces I’ll eat that doesn’t have meat in it. It is very spicy, so if you don’t like heat this isn’t for you. Goes great on top of whole grain pasta.



This sauce is amazing. The portobello mushrooms are my favourite part, I love everything mushrooms (except cream of mushroom soup, ew) and this is no exception. It’s the perfect amount of spicy and is the easiest sauce for all of your pasta needs, it’s so versatile! I love it on whole grain pasta but would be great on spaghetti or even in a chilli! Don’t skimp on the mushrooms, they definitely are the best part.



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