Lauren’s Homemade Arrabbiata Sauce



I absolutely LOVE italian food. My stomach however…No so much.  I suffer from stomach issues that stem from wheat, Gluten, and Grains.  I have made simple swaps to help me still enjoy the deliciousness of the foods I once loved without the pain that goes along with it. Zucchini Noodles are my simple swap for regular noodles or pasta. Quinoa Pasta may be a simple swap for you as well. My family still eats Quinoa Pasta while I have my “veggie noodles” as my son calls them.   Anyway, I put this sauce on everything. I love to add it to a bowl of Kale or Collards or even broccoli and spinach. It is quick and easy to make. Just toss it in a jar and keep it refrigerated.  It packs a bit of a bunch but you can tone down the heat according to your likes and dislikes.


This is a dinner that I made the other night with Zucchini Noodles, Shrimp and the Arrabbiata Sauce.



What you Need: 

1 BPA free Can Organic Imported Italian Tomatoes (at your local grocer)

1-2 tbsp Imported Olive oil

1 Fresh Onions, Chopped

4-6 Fresh Garlic cloves, minced (or to taste)

For the Herbs and spices…I do not measure. I usually just toss it in. These are guesstimates.  I do a little at a time and stir. I add to taste.

Fresh Dried Red Pepper, Crushed

1 tbsp Fresh Basil (chopped)

1-2 tsp Oregano

1 tsp Himalayan Salt

1 tsp Pepper

What to do:

I use a blender because I am lazy and it is easy.  So In a blender place the onion and garlic. Pulse so it chops it up nice and fine. In a large Sauce Pan add oil and heat over medium heat. Add in the onion and garlic. Stir until softened and fragrant.  If you buy whole imported tomatoes I add them to a blender and pulse so that the tomatoes are crushed but not completely a puree. I like the chunks of tomato.  Add the tomatoes to the sauce pan and stir. Then add in the herbs and spices. Simmer the sauce until the aroma fills the air. Simmer on low as to not burn the sauce. Remove from heat and spoon over your favorite dish. Store the left over sauce in a glass jar in the refrigerator to add flavor to you next lunch or dinner.

* If you are storing it for more than a week add a smidge of  lemon juice to help preserve it.



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