“Angry” Spaghetti

Spaghetti with arrabbiata (angry) sauce was something I tried and never looked back. And once I made James’ sauce with hot Italian sausage, it’s the only way he wants spaghetti now. I’ve found myself scrounging for the last jar of arrabbiata sauce at the store and finding out there’s none left. So desperation made this recipe. And now that I know how easy it is to make a spicy tomato sauce, I never go and buy pre-made sauces anymore. I’m picky about my tomato sauces. I want it thick almost like marinara, and I don’t want it to be acidic. Not to mention, most of the ingredients are things I always have on hand in my pantry. It’s one of my go-to recipes that is always a good idea.

I like to make my Caesar Salad with Whole Wheat Croutons with this.

Angry Spaghetti

  • Servings: Plant-Based: Serves 4, Meat-Based: Serves 4
  • Time: 35-45 Minutes, longer if you let the sauce simmer
  • Print

Spice up your spaghetti night with this recipe.

Ingredients

    Plant-Based
  • 1/2 yellow or white onion, diced
  • 8 oz white mushrooms, washed and sliced
  • Meat-Based
  • 1 lb hot italian sausage, ground
  •  

     

     


    “Angry” Tomato Sauce

  • 2 6 oz can tomato paste
  • 2 28 oz can tomato puree/sauce
  • 10 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp onion powder
  • 1/8-1/4 c hot pepper sauce, sriracha sauce
  • 1-2 lbs. spaghetti noodles
  • Toppings:
  • Nut Parmesan / Grated Parmesan

You can always just add a hot red pepper sauce, like sriracha, to your favorite spaghetti sauce to make it “angry”.

If you are making just one version of the spaghetti, then 1/2 the sauce.

Directions

  1. In 2 12 in. skillets saute over medium low heat, 5 cloves of garlic each in small amount of olive oil until soft and fragrant, about 2 minutes. In one skillet add your vegetables, in the other add the Italian sausage. Let them cook until onions are translucent and the mushrooms have shrunk in size, and the Italian sausage is cooked and crumbled.
  2. Pour in 1/2 of the sauce ingredients into each skillet: 1 6oz. can tomato paste, 1 28 oz. can tomato puree/sauce, and 1/2 the seasonings. Mix together. Add in the hot pepper sauce to each. Let simmer as long as possible while you’re cooking the pasta. You can start this an hour or so before to let it simmer. The longer tomato sauce cooks the better and richer in flavor it will have. This will give you plenty of time to make your sides if having any. But if you don’t have the time, don’t worry about it!
  3. Cook spaghetti according to package instructions. Drain, and drizzle olive oil over the noodles so they don’t stick.
  4. Assemble your pasta! We always make plenty of sauce. We love sauce! And there is plenty for leftovers since it’s so good the next day. I don’t usually like to add the sauce to the spaghetti to store it since the noodles like to soak up the sauce and then it becomes drier the next time you have it.

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