Fusilli in arrabbiata sauce with mushrooms and kale. 2/23/22

Fusilli in arrabbiata sauce with mushrooms over kale

If you are like me you want a large helping of pasta. And by large I mean larger than 3 ounces. The way to stretch your pasta is by adding vegetables to your sauce and to your bowl. In this case I added mushrooms to the sauce and kale to the bottom of the bowl. It was all so tasty and filling!

Arrabiata means “angry” in Italian. It comes from Rome and has also the meaning of something to excess. In this case it is the spiciness of the dish that is the excess. The recipe I used is basically called arrabbiata as hot as you can stand it. For the heat I used 1 teaspoon of red pepper flakes, a few shakes of hot sauce, and 2 healthy squirts of sriracha. It was spicy but in a nice way.

The sauce itself is just canned tomatoes, garlic, olive oil, and parsley. It comes together quickly and along with some pasta water makes a fine sauce. Usually penne is the shape of choice but fusilli worked just fine. For a vegan presentation omit the cheese.

This entry was posted in Easy, Italian, Pasta, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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