Celeriac "spaghetti" arrabbiata



15 min


45 min



Celeriac "spaghetti" arrabbiata

Photo, Erik Putz.


  • 3 tbsp butter
  • 1/2 red onion , sliced (about 1 cup)
  • 3 garlic cloves , minced
  • 1 tsp red-hot-chili flakes
  • 1/2 tsp salt
  • 1 796-mL can whole plum tomatoes , crushed
  • 4 cups sautéed celeriac noodles , (about 1 large)
  • 1/4 cup grated parmesan cheese


  • MELT butter in a large saucepan over medium. Add onion and cook until softened, 4 to 5 min. Stir in garlic, pepper flakes and salt, and cook 1 min.
  • STIR in tomatoes. Simmer, stirring occasionally, until slightly thickened, about 30 min.
  • DIVIDE celeriac noodles among bowls and top with arrabbiata sauce. Sprinkle with Parmesan. Drizzle with olive oil and sprinkle with more pepper flakes, if desired.


One pot pasta

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Nutrition (per serving)

  • Calories
  • 199,
  • Protein
  • 6 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 12 g,
  • Fibre
  • 4 g,
  • Sodium
  • 913 mg.

Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.

Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.