Celeriac “spaghetti” arrabbiata

Prep 15 min
Total 45 min
Serves 5



3 tbsp
red onion, sliced (about 1 cup)
garlic cloves, minced
1/2 tsp
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.


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.


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

One pot pasta

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