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Spaghetti with “arrabbiata” sauce

Spaghetti is the symbol of Italian cuisine. This type of pasta is loved all over the world and adapts perfectly to any seasoning. Easy and simple to prepare, it is an ideal first course both for lunch and dinner, for those with guests or those who eat with the family, and which knows no season.

In this recipe we propose a classic version of spaghetti using the Arrabbiata Sauce Cascina San Cassiano, or the protein version dedicated to sports people that uses Cascina San Cassiano’s brand new High in protein arrabbiata sauce.

You try also the Tomato and Peppers Sauce, the Tomato, Capers and Olives Sauce, the Tomato and Mushrooms Sauce, the “Alla Norma” Sauce or the Tomato and Fried Onion Sauce Cascina San Cassiano.

Ingredients

500 g of spaghetti
salt to taste
water to taste
Arrabbiata Sauce Cascina San Cassiano or High in protein Arrabbiata sauce

capers (optional)
black olives (optional)

Preparation

Heat a pot with plenty of salted water and bring to a boil, then immerse spaghetti. For best results, the pasta should not be too raw or overcooked. In fact, if the innermost part remains raw it may be difficult to digest it properly. If it remains overcooked and the texture becomes too soft it may remain indigestible. We therefore recommend a proper consideration of the cooking times of the pasta. Once spaghetti is ready, drain and sauté in the pan with the classic “arrabbiata” sauce or using the protein version High in protein Arrabbiata sauce . If desired, add capers and black olives cut into rings. Serve hot.