This gorgeous Vegan friendly arrabbiata sauce is so easy to make and can be used as a pasta sauce, a pizza base sauce with a kick or a winter warming spicy soup.
Ingredients:
1 large onion diced
1 large red pepper, sliced and oven roasted at 180c for 20 minutes.
3 large garlic cloves ,crushed
1 small red chilli, chopped
1 Tin chopped tomatoes
1/2 tin water (swirl out the tomatoes tin)
1/2 cherry tomatoes, halved
1tsp oregano
1tsp salt
1/2 tsp cracked black pepper
1tbs tomato purée
2 Knorr gluten-free Vegetable Stock Pots,
2-3 splashes of Worcestershire sauce
1 tbsp Canderel sweetener
Fresh basil leaves to garnish.
Take all of then ingredients listed above and add to heavy bottomed pot. Bring the pot to a boil, reduce the heat and simmer for 20 minutes, stirring regularly. Remove from heat and leave for 10 minutes before blending with a stick blender.
Add some of your favourite freshly cooked pasta, stir through to coat all of the pasta and garnish with a little grated Parmesan and a few basil leaves.
