Arrabbiata sauce
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Spicy Roman tomato sauce; 4 component servings for separately prepared pasta.
4 servingsFinal yield 750 g
Ingredients
- 800 gTomatoes, red, ripe, canned, packed in tomato juice
- 15 gGarlic, raw
- 15 gPeppers, hot chili, red, raw
- 30 gOil, olive, salad or cooking
- 2 gSalt, table
Method
- Prepare 800 g tomatoes in tomato juice, 15 g garlic, 15 g red chilli peppers, 30 g olive oil and 2 g salt. Slice garlic thinly, remove chilli stems and chop finely.
- Heat 30 g oil in a wide saucepan. Stir garlic and chilli in it over low heat for 90 seconds; they must not brown.
- Add tomatoes and 2 g salt. Simmer uncovered for 22 minutes, stirring occasionally, until thick; serve only with separately prepared pasta.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 421.6 kcal
- Protein
- 7.6 g
- Fat
- 32.1 g
- Total carbohydrate (by difference)
- 34 g
- Total dietary fibre (USDA)
- 15.7 g
- Saturated fatty acids
- 4.4 g
- Sodium
- 1,699.7 mg
- Salt (sodium × 2.5)
- 4.2 g
Per serving
- Protein1.9 g7%
- Fat8 g63%
- Total carbohydrate (by difference)8.5 g30%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 105.4 kcal
- Protein
- 1.9 g
- Fat
- 8 g
- Total carbohydrate (by difference)
- 8.5 g
- Total dietary fibre (USDA)
- 3.9 g
- Saturated fatty acids
- 1.1 g
- Sodium
- 424.9 mg
- Salt (sodium × 2.5)
- 1.1 g
Per 100 g of finished food
- Energy
- 56.2 kcal
- Protein
- 1 g
- Fat
- 4.3 g
- Total carbohydrate (by difference)
- 4.5 g
- Total dietary fibre (USDA)
- 2.1 g
- Saturated fatty acids
- 0.59 g
- Sodium
- 226.6 mg
- Salt (sodium × 2.5)
- 0.57 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal