I love pasta. It was one of the things I missed most when I went gluten free.
But, thankfully, there are more and more good alternatives for us GF folk nowadays. I particularly like the pastas made from brown rice and/or quinoa.
Now, with the world of pasta re-opened to me, I need a lot of different sauces to try. There’s pesto, marinara and bolognese. But today, I’m craving something spicy (for those who know me, this is not surprising).
Arrabiata is the spicy cousin of bolognese and marinara. And, who would have guessed, it’s also super easy to make!
Here’s what you will need to make enough sauce for 4 servings over your favorite gluten free pasta:
- 1 can of tomatoes
- 2 chilis, jalapeno or serrano depending on how hot you like
- 3-4 cloves of garlic
- 1 onion
- 1 handful of fresh basil leaves
- 1 cup of mushrooms
- 2 tbsp of olive oil
To make the sauce, mince the garlic and onion and place them in a pan with the olive oil. Turn up the heat and let them cook until they become fragrant. Then, chop the mushrooms and slice the chili (discarding the seeds if you want to keep the heat moderate) and add to the pan. When the mushrooms darken in color and release most of their moisture, add in the canned tomato. Boil until the sauce thickens, about 5 minutes. Lastly, rip up the basil leaves and stir into the sauce.
All that’s left is to ladle it over some of your favorite gluten free pasta!
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Author: Kathryn Muyskens
Editor: Emily Bartran
Photo: Wikimedia Commons