Spicy Tomato Pasta Sauce (Vegan, Paleo)
GLUTEN FREE II PALEO II DAIRY FREE II VEGAN II NUT FREE II SESAME FREE II SOY FREE II FISH FREE II EGG FREE II SHELLFISH FREE
This spicy tomato pasta sauce, also known as arrabbiata sauce, is rich, bold, and bursting with Italian flavour. Made with simple pantry staples like tomatoes, garlic, and chilli, this quick sauce is naturally vegan and gluten free. Perfect for pasta nights, meal prep, or as a base for other Italian dishes.
Enjoy!
Notes on ingredients for spicy tomato pasta sauce
Tomatoes
For this spicy tomato pasta sauce, always use fresh produce. Skip tinned tomatoes as they just won’t give the easy spicy tomato sauce its rich and bright flavour. Mix up the tomato varieties if you like. Beef, cherry, and heritage tomatoes all work well, so pick up whatever looks good and fresh at the shop.
Smoked paprika
Smoked paprika, also known as pimentón, adds a rich, smoky flavour to many recipes. It comes from dried and smoked red peppers that are then ground. Its deep orange-red colour shows off its strong, earthy flavour, giving dishes a bold look and taste. Smoked paprika has a gentle heat mixed with a touch of sweetness, making it a favourite in recipes for meat, vegetables, marinades, and sauces.
I often use it in Italian spicy tomato sauce and vegan arrabbiata sauce to boost flavour and add a smoky note. Whether you shake a little on top at the end or blend it in from the start, smoked paprika gives dishes extra depth. I rely on this spice to add something special and smoky to dishes it really is one of my favourite spices to use.. You can find smoked paprika on most supermarket shelves. Smoked paprika ranges from sweet to hot so you can pick one thats hotter or milder/ sweeter depending on your preference.
You can use normal paprika instead, but I do find that smoked paprika is its spectacular, dazzling, more aromatic cousin!
Chilli
I can handle a lot of heat cause im Indian. If you cannot, please adapt the heat to your taste buds. I love using fresh chillies and there are lots of varieties so let me break it down a little for you in terms of heat and flavour.
What are Chilli Peppers?
Chilli peppers are the colourful fruits of the capsicum pepper plant, part of the nightshade family. Classified as berries these versatile fruits are used globally to add heat and depth to dishes. With over 4,000 varieties globally chillies offer a rich diversity of flavours and uses.
Bird's eye chillies - HOT, they are small chillies ( see the picture below), and these tiny chillies pack a punch. I would only add 1 or 2 to this spicy tomato sauce recipe.
Scotch bonnet - singe your nostrils hot!! Ohhhhhhhhh be careful with these chillies, they are hotter than bird's eye, but they have a gorgeous, fruity, fiery flavour that I love. Some people pop the chilli whole in cooking rather than chopping it up, as it’s the seeds that are really hot. This way, you get a little heat and flavour but not the intense heat.
Finger chillies - Medium heat, they are, as the name suggests, long and finger-like. They can be chopped up into anything you cook. They are predominantly the chillies I cook with, along with bird’s eye chillies, as they are more readily available in the supermarket.
Chilli flakes - Mild heat, I always have chilli flakes in my kitchen. I use them to sprinkle on everything, on omelettes, eggs, sauces, and chicken. They can also be used in cooking 1 or 2 tsp is probably the equivalent to one finger chilli.
Red and green chillies - These chillies are very mild and are labelled red and green chillies, they are on the large side, and have a lovely fruity flavour. They are generally sold in a lot of supermarkets here in the UK and are readily available. I never use these chillies as they are not hot for me, so if you like things on the milder side these chillies would be best.
There are so many other varieties of chillies, but the ones I have mentioned the most commonly used in general cooking. If you would like to learn more about chillies and the many varieties then read this article here.
Ingredients
Why You’ll Love This Arrabbiata Sauce
Spicy Flavour: The perfect balance of tangy tomatoes and fiery chilli
Quick & Easy: Ready in 20 minutes, ideal for busy weeknights.
Healthy & Clean Ingredients: No sugar, no preservatives, just pure flavour.
Vegan & Gluten-Free: Suitable for a wide range of dietary needs.
Versatile: Works with pasta, pizza, baked dishes, or as a dipping sauce.
Healthier option: This healthy spicy tomato pasta sauce is made without sugar; most supermarket sauces are ladled with sugar so that this homemade spicy tomato sauce will be far better for you.
Serving Suggestions & tips for gluten-free spicy arrabbiata pasta sauce
Use as a pizza base for a spicy kick.
Drizzle over roasted vegetables or grilled chicken.
Pair with garlic bread and a side salad for a complete Italian-inspired meal.
Mix this quick, spicy vegan tomato sauce with gluten-free spaghetti, penne, or any pasta you like.
Add mixed dried herbs to this recipe for more flavour, or finish with chopped coriander or basil.
Storage & Meal Prep Tips
Fridge: Store cooled sauce in an airtight container for up to 5 days.
Freezer: Freeze in portion sized containers for up to 3 months.
Reheat: Warm gently on the stove, adding a splash of water or stock to loosen the sauce or pop inthe microwave and heat for a few minutes.
Spicy Tomato Sauce FAQ
What is arrabbiata sauce?
Arrabbiata sauce is a classic Italian pasta sauce made with tomatoes, garlic, and chilli for a bold, spicy flavour.
Is this recipe vegan and gluten-free?
Yes! This spicy tomato sauce is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
How can I reduce the spiciness?
Use only one chilli, but opt for a milder variety; refer to the notes section on ingredients for tips on selecting the best chillies for a milder sauce, or add a splash of cream to temper the heat.
Can I make this without fresh chilli?
Absolutely! Substitute with dried red chilli flakes or even a pinch of cayenne pepper.
What kind of pasta is best with arrabbiata?
Penne is widely considered the best pasta for arrabbiata, its ridged shape holds onto the bold, spicy sauce beautifully.
Step by step
Recipe
200 g fresh tomatoes roughly chopped
1 red onion roughly chopped
1 white onion roughly chopped
5 cloves of garlic peeled
2 tsp smoked paprika
1 chilli (omit if you're not a chilli fan)
1 tsp black pepper
3 tbsp olive oil
good pinch of sea salt & black pepper
Method
Heat the oven to 190 °C, 375°F or gas mark 5.
Mix all the ingredients together and place them into a roasting dish, leaving them uncovered.
Roast in the oven on the middle shelf for 45 minutes or till all the ingredients are soft.
Once roasted, leave to cool and then blitz in a liquidiser till smooth.
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