Well this dish is simply one of my favourite sauces. If you love it hot, and you want it quick, then this is the place to get it from. In fact, the Italian “Sugo all’arrabbiata” translates literally as “angry sauce” – due to the heat of the chili peppers. Dangerously good and succulent, and the flavour is glorious. I shall say no more, and impart my recipe to you for your delight. Except not all credit goes to me, but to Jonathan my husband who has been making this for years – I think he could make it blindfolded, he rustles it up so fast – and the result is always so great ! He says that the key lies in the quantities of the ingredients used, the correct balance of sweet versus savoury, and the pasta cooked al dente, whilst the bite teases the buds to last beyond the meal itself. Onwards to the kitchen we go . . .
TIP : He does chop some olives in it when time permits, and when I insist – so don’t hesitate to add them. Also try this with penne (the authentic way the Italians eat it in Rome), it works great !
olive oil for frying
4 cloves garlic, finely chopped
½ tsp chilli powder (but feel free to add more if you want it hotter !)
a handful of whole Greek or Mediterranean olives, chopped (optional)
1 small chilli, finely chopped (again, more if you want more heat !)
2 Tbsp tomato paste
½ tsp dried oregano
1 14oz tin chopped tomatoes
1 tsp vegan butter
1 tsp agave, or other sweetener of your choice
salt to taste
extra olive oil for drizzling
extra olive or two, for garnishing (optional)
fresh parsley, or basil, for garnishing
- Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the chopped chilli and chopped olives (if using), followed by the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
- Next, add the remaining ingredients, except only half the tinned chopped tomatoes at this point. Lower the heat, and simmer gently for 10 minutes.
- Now add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish colour.
- Serve with spaghetti or other pasta of your choice, cooked a little al dente. Taste the sauce for salt before serving.
- Garnish with fresh herbs, and a couple of black olives for effect, and drizzle with more extra virgin olive oil.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike