Low Sodium Classic Italian Arrabbiata Sauce
Experience the bold and fiery flavors of Italy with our Low Sodium Classic Italian Arrabbiata Sauce, a healthier twist on the beloved spicy pasta sauce. Brimming with the aromatic notes of garlic, red pepper flakes, and fresh herbs like basil and parsley, this low-sodium recipe delivers robust taste without compromising on heart health. Made with no-salt-added crushed tomatoes, a touch of sugar to balance acidity, and a splash of white vinegar for brightness, this sauce is simmered to perfection for a rich, velvety texture. Ready in under an hour, it’s the ideal topping for your favorite pasta, zoodles, or as a dipping sauce. Discover the perfect combination of heat, tang, and freshness in this guilt-free Italian classic. Perfect for weeknight dinners or meal prep, this arrabbiata sauce is your new go-to for vibrant, wholesome flavor.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 4 Garlic cloves, thinly sliced
- 1 teaspoon Crushed red pepper flakes
- 28 ounces Canned crushed tomatoes, no salt added
- 10 Fresh basil leaves, chopped
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Sugar
- 1 teaspoon White vinegar
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the extra virgin olive oil in a large, non-reactive saucepan over medium heat.
Add the thinly sliced garlic and sauté until fragrant and golden, approximately 1-2 minutes. Be careful not to burn the garlic.
Stir in the crushed red pepper flakes and cook for another 30 seconds to a minute, letting the flavours infuse into the oil.
Pour in the canned crushed tomatoes, ensuring they are no salt added, and mix well with the garlic and pepper flakes.
Bring the mixture to a gentle simmer, then lower the heat and let it cook uncovered for about 30 minutes. Stir occasionally to prevent sticking.
Halfway through the simmering process, add the freshly chopped basil leaves, freshly ground black pepper, and sugar. Stir well.
Once the sauce has thickened and reduced slightly, add the white vinegar, stirring it into the sauce to balance its flavours.
After 30 minutes, taste the sauce and adjust the seasoning if necessary with more black pepper.
Remove from heat and stir in the fresh parsley just before serving.
Serve warm over your favourite pasta or store in airtight containers for up to a week in the refrigerator.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 33.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
