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Arrabbiata Pasta Sauce

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Arrabbiata Pasta Sauce
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Crushed red pepper flakes and lots of garlic give this arrabbiata tomato sauce its signature spice!
Updated Aug 19, 2008

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1/8 teaspoon black pepper
  • Hot cooked pasta, if desired

Steps

  • 1
    In 3-quart saucepan, heat oil over medium heat. Cook garlic in oil about 1 minute, stirring constantly, until golden.
  • 2
    Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer uncovered about 15 minutes, stirring occasionally, until thickened.
  • 3
    Serve over cooked pasta as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to cook the garlic just until golden. If the garlic burns, the sauce will have a bitter, unpleasant flavor.

Nutrition

70 Calories, 3 1/2g Total Fat, 2g Protein, 9g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Potassium
390mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
7%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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