Best 4 Salt Free Arrabiata Sauce For Pasta Recipes

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Explore the Delights of Salt-Free Arrabiata Sauce: A Spicy, Savory, and Customizable Pasta Dish

Indulge in the vibrant flavors of Arrabiata sauce, a classic Italian pasta sauce that bursts with spicy and savory goodness. While traditional recipes often rely on salt to enhance the flavors, our salt-free Arrabiata sauce offers a healthier and equally delectable alternative. Discover a symphony of flavors in every bite, as fresh tomatoes, garlic, chili peppers, and herbs dance on your palate. This versatile sauce can be tailored to your desired spice level and is a perfect accompaniment to various pasta shapes. Let's dive into the diverse recipes featured in this article, each offering unique twists on the timeless Arrabiata sauce.

Recipes:

1. Classic Salt-Free Arrabiata Sauce: Experience the authentic taste of Arrabiata sauce, crafted with fresh tomatoes, garlic, chili peppers, and herbs. This basic recipe provides the foundation for endless culinary adventures.

2. Roasted Red Pepper Arrabiata Sauce: Elevate your Arrabiata sauce with the smoky sweetness of roasted red peppers. This variation adds a vibrant color and a touch of natural sweetness to the sauce, creating a harmonious balance of flavors.

3. Sun-Dried Tomato Arrabiata Sauce: Infuse your Arrabiata sauce with the concentrated flavors of sun-dried tomatoes. These sun-kissed tomatoes impart a tangy, umami richness that perfectly complements the spicy undertones of the sauce.

4. Arrabiata Sauce with Vodka: Add a touch of sophistication to your Arrabiata sauce with a splash of vodka. The vodka subtly enhances the flavors of the sauce, creating a velvety texture and a hint of warmth.

5. Arrabiata Sauce with Sausage: Transform your Arrabiata sauce into a hearty and protein-packed meal by adding flavorful sausage. Whether you prefer spicy Italian sausage or mild breakfast sausage, this variation promises a satisfying and savory pasta dish.

6. Arrabiata Sauce with Seafood: Embrace the bounty of the sea by incorporating succulent seafood into your Arrabiata sauce. Shrimp, mussels, or calamari pair beautifully with the spicy tomato sauce, creating a delightful seafood feast.

7. Vegan Arrabiata Sauce: Cater to plant-based preferences with our vegan Arrabiata sauce. This meatless version relies on hearty vegetables, such as zucchini, bell peppers, and mushrooms, to provide a satisfying and flavorful sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SALT-FREE ARRABIATA SAUCE FOR PASTA



Salt-Free Arrabiata Sauce For Pasta image

Provided by Florence Fabricant

Categories     side dish

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1/4 cup thinly sliced red pepper
1/4 cup thinly sliced green pepper
1/2 cup chopped onion
2 large cloves garlic, minced
A 28-ounce can plum tomatoes, well-drained and crushed
1/2 teaspoon dried oregano
1 tablespoon minced fresh basil
Generous pinch hot red pepper flakes
Freshly ground black pepper

Steps:

  • Heat one tablespoon of the oil in a saucepan and lightly saute the red and green peppers and the onion. Stir in the garlic.
  • Add the tomatoes and cook about 15 minutes, until thick. Season with oregano, basil, red pepper flakes and black pepper.
  • Just before serving stir in the remaining two tablespoons of oil.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 16 milligrams, Sugar 9 grams

PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

ARRABBIATA SAUCE



Arrabbiata sauce image

Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper

Provided by Charlotte Pike

Categories     Dinner

Time 35m

Number Of Ingredients 4

2 small garlic cloves, peeled and crushed
2 tbsp extra virgin olive oil
1 red chilli, deseeded and finely chopped
1 x 400g can chopped tomatoes

Steps:

  • Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
  • Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.

Nutrition Facts : Calories 76 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium

PENNE ALL'ARRABBIATA



Penne all'Arrabbiata image

This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons kosher salt
4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 tablespoon hot red-pepper flakes
1 1/2 cups chopped tomatoes, like Pomì
1 pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
  • Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams

Tips:

  • To make the sauce spicier, add more chili peppers or red pepper flakes. For a milder sauce, remove the seeds from the chili peppers before chopping them.
  • If you don't have fresh tomatoes, you can use canned diced tomatoes. Be sure to drain them well before adding them to the sauce.
  • To make the sauce more flavorful, use a variety of herbs and spices. Some good choices include basil, oregano, thyme, rosemary, garlic powder, and onion powder.
  • If you want a thicker sauce, simmer it for longer. You can also add a cornstarch slurry to the sauce to thicken it.
  • Serve the sauce over your favorite pasta. Some good choices include spaghetti, penne, and macaroni.

Conclusion:

Salt-free arrabiata sauce is a delicious and easy-to-make sauce that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover tomatoes. With its bold flavors and versatility, this sauce is sure to become a favorite in your household. So next time you're looking for a flavorful and healthy pasta sauce, give salt-free arrabiata sauce a try. You won't be disappointed!

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