Want your products in time for Christmas? Order by 15th December. Save 20% on selected gluten free home baking products.

Shop now

Gluten Free Pasta Arrabbiata

Serves 4-6

We used Maize and Rice Fusilli to make this super tasty tomato, with just a hint of chilli, pasta recipe although you could use penne or tortiglioni. Serve with salad for a pleasing lunch or supper.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 3 garlic cloves
  • ½ tsp red chilli, chopped or dry flakes
  • 2 tbsp olive oil
  • 400g tomatoes, fresh or tinned
  • 200g tomato purée
  • 1 tsp salt
  • 500g FREEE Organic Maize and Rice Pasta
  • 25g parmesan, grated
  • salt and pepper
  • fresh parsley, chopped

Arrabbiata Sauce

  1. Dice the garlic and put into a large frying pan, add the oil and chilli and cook over medium heat for 1-2 minutes.
  2. Chop the tomatoes and add these to the pan with any juice, the tomato purée, and season with salt and pepper.
  3. Simmer gently over medium heat, stirring occasionally for about 10 minutes.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Arrabbiata

  1. Shake the colander then tip the pasta into the pan of sauce.
  2. Stir in the grated parmesan.
  3. Sprinkled with chopped parsley and serve immediately.

Equipment

Large frying pan, pasta pan or extra-large saucepan and colander

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
  • 3 garlic cloves
  • ½ tsp red chilli, chopped or dry flakes
  • 2 tbsp olive oil
  • 400g tomatoes, fresh or tinned
  • 200g tomato purée
  • 1 tsp salt
  • 500g FREEE Organic Maize and Rice Pasta
  • 25g parmesan, grated
  • salt and pepper
  • fresh parsley, chopped

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings