Spicy Tomato Arrabiata Sauce

13 20 491
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 1
Spicy Tomato Arrabiata Sauce
Health Highlights
An upcycled sauce made using leftover bruschetta. The bruschetta could easily be replaced with tomato, olive oil, Italian seasoning, red onions and basil.


1/4 cup Tomato-Basil Bruschetta Topping, President's Choice
1 can, 28 oz Tomato puree, canned
5 piece Sun-dried tomatoes (soaked and chopped)
1 1/2 tbsp Sriracha
1/4 small Red onion (chopped)
5 small mushroom(s) Button mushrooms (quartered)
2 large stalk(s) Celery (chopped)
1 medium Carrots (chopped)
1 cup Spinach
1 tsp Garlic powder
1 tsp Italian herb seasoning, McCormick
1 tbsp Parsley, fresh (for garnish)
1 tbsp Water, filtered (or as needed)


Boil noodles in a separate sauce pan according to directions. I use protein pasta to get more protein packed goodness in my pasta, if you have left over noodles or zoodles (zucchini noodles), use them and save yourself the hassle. 

In a medium saucepan, add a little coconut oil to line pan and heat on medium.

Add chopped carrots first, stir and let cook a little before adding onions and mushrooms. Cook until onions are softer. Add in chopped sun-dried tomato and mix around, feel free to add a dash of water to pan to keep things moist and prevent sticking. 

Add in celery and let cook a little. Stir in a little water before adding tomato paste and adding bruschetta mix. 

Stir around until everything is cooking, it should be a bit thick and chunky. Add in spices (except fresh parsley) and sriracha. Feel free to modify ingredients to your liking and desired spiciness. 

Stir in spinach last and let wilt a little before removing from heat.  

Serve and feel free to sprinkle with rawmesan cheese or nutritional yeast

Nutrition Facts

Per Portion

Calories 491
Calories from fat 61
Calories from saturated fat 3.2
Total Fat 6.8 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 4429 mg
Potassium 4803 mg
Total Carbohydrate 100 g
Dietary Fiber 23.9 g
Sugars 51 g
Protein 19.8 g

Dietary servings

Per Portion

Vegetables 13.5

Energy sources


Meal Type(s)