I’ve been on a pasta kick and have yet to make Arrabbiata sauce, which is one of my favorites. Serves 2.


1 box of spaghetti, cooked according to package (sub grain-free pasta)
2 Tbsp butter (sub ghee or vegan butter)
1 Tbsp olive oil
2 tsp crushed red pepper flakes
½ white onion, finely diced
3 garlic cloves, finely minced
2 cans (14oz each) peeled cherry tomatoes (sub crushed or diced canned tomatoes; I like Mutti)
½ tsp JF Spicy Salt
¼ cup basil, torn
Fresh cracked black pepper, to taste
Parmesan Reggiano, freshly grated (sub plant-based cheese) 
Olive oil


In a large saucepan, add the butter and olive oil and melt together. Add the crushed red chili pepper flakes and cook in the butter and olive oil for about 2 minutes. Add the white onion and cook this down for about five minutes on medium heat. Turn the heat down to medium low and add the garlic. Sauté until fragrant and add the tomatoes. Let them cook down for 25 minutes on medium low heat. Crush the tomatoes and leave them on a nice simmer. Season with JF Spicy Salt. Add fresh tears of basil and season with more JF Spicy Salt and fresh cracked black pepper. Serve a large helping of the sauce on top of the spaghetti. Top with freshly grated parmesan and a drizzle of good olive oil.