An Italian sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, around Rome. Arrabbiata literally means “angry” in Italian; the name of the sauce refers to the spiciness of the chili peppers!
- Approx 100g of Classic, Italian, Chilli & Garlic or Simply Seitan
- 6 tbsp extra virgin olive oil
- 2 medium hot chillies, finely sliced
- 2 garlic cloves, chopped
- 1 tbsp basil leaves keeping a few for garnish
- 1 tin chopped Italian tomatoes
- 400g penne pasta
- Salt to taste
- In a large frying pan heat the olive oil. Add the chilli and garlic once this is soft add the basil leaves until they wilt.
- Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan and allow to cook for a further 10 minutes.
- Prepare the seitan by chopping into small pieces and add to the pan and along with the garlic, basil and chilli.
- Chop the mushrooms and halve the tomatoes then add them and the corn to the potatoes. Cook for another 3 minutes.
- Add salt to taste.
- In the meantime cook the pasta following the instructions on the pack.
- Combine both the pasta and arriabiata sauce, garnish with Basil leaves and serve immediately.
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