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

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.