Creamy Spaghetti Pomodoro with a Kick
Having tried my way through all sorts of gluten free pasta varieties, I have settled on brown rice. It is the closest resemblance to wholegrain spaghetti in consistency, but only contains one ingredient! I always do a happy dance at the supermarket when packaged food contains ingredients I can pronounce. One thing I have found is that it requires stirring while cooking to keep the noodles from sticking together. It also helps to add olive oil to the boiling water before pouring in the spaghetti.
This sauce is a cross between a classic pomodoro, spicy arrabbiata, and creamy vodka sauce. You can add more cayenne and red pepper flakes for extra spice, or instead use more coconut cream for a milder sauce. This depends entirely on personal preference.
- 200g Brown Rice Spaghetti
- 400g Crushed Tomatoes
- 2 tbsp Tomato Purée
- 2 tbsp Coconut Cream
- 4 tbsp Olive Oil
- Fresh Basil
- Red Pepper Flakes
- Bring water to boil in a large pot with a generous amount of salt.
- Pour spaghetti into the water, and add 2 Tbsp of olive oil.
- Reduce heat to a simmer, remove lid, and stir occasionally.
- Prepare the sauce while the spaghetti cooks.
- Heat olive oil in a frying pan over medium heat.
- Add crushed tomatoes and season with salt, pepper, cayenne, and red pepper flakes.
- Reduce heat to a simmer before adding tomato purée and coconut cream to the sauce.
- Finally throw in some fresh basil.
- Cook the pasta until tender but slightly firm, when combined with the sauce it will continue to cook slightly.
- Drain the spaghetti and combine with the sauce.