Vegetarian Arrabbiata Pasta Sauce

I find tomato sauce on pasta to be something I have to be in the mood for.  Maybe it was because for the first couple of years of our marriage we ate it so often as it is Allan’s favourite meal.  I think I might have sickened myself.

However, this morning I thought it would be nice to make a tomato sauce that we could both eat.  Allan has said many times he would give up eating meat to make things easier for me, until I point out that he doesn’t like vegetables…

This sauce is a bit spicy, and I toned it down a lot today as Allan really doesn’t like too much spice.  Also, I don’t have lemon juice (I didn’t think I needed to bring it with me…) so I substituted a little vinegar.  Not much though, as I do have a bottle of balsamic vinegar (I brought that!) which I used in place of the wine and I didn’t want this to be too vinegary.

I absolutely loved it, Allan liked it but thought it was too spicy. O_O 

Vegetarian Pasta Sauce

This is one tomato based pasta sauce I could eat often!

Vegetarian Arrabbiata Pasta Sauce
• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 garlic cloves — minced
• 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon black pepper
• 2 cans diced tomatoes — undrained (14.5-ounce)
• 2 tablespoons chopped fresh parsley
Heat oil in a saucepan or large skillet over medium-high heat.

Add onion and garlic; sauté 5 minutes.

Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil.

Reduce heat to medium, and cook, uncovered, about 15 minutes.

Stir in parsley.