I made a spaghetti sauce that started with sautéed mushrooms, onions, and garlic and added two tablespoons of tomato paste, a tablespoon of dried oregano, and a 28 ounce can of crushed tomatoes. Since arrabiata means “angry” in Italian my heat came from a teaspoon of red pepper flakes, 5 shakes of Tabasco, and 2 squirts of sriracha. I let that simmer for about 45 minutes, tasted it, and corrected the salt level. Before the pasta was cooked I put half of my sauce in a container for another day.
John cooked the pasta and saved a cup of the pasta water. I put the drained fusilli into the sauce and cooked it together for a few minutes, adding in pasta water to give the dish the right consistency. I took shredded raw kale and placed a big handful in the bottom of our bowls and then ladled the saucy pasta on top. A sprinkling of Parmesan finished the dish. (Omit Parmesan for a vegan preparation.)
I love a big bowl of pasta! Using a bed of kale makes the dinner really filling without adding a bunch of calories.