Not too Spicy Spaghetti


Sometimes I crave spaghetti, really yummy, saucy, flavor-filled, chewy, strands of plump noodles that make you excited for the next bite.  I miss “real” spaghetti and have been on the hunt for a pasta that doesn’t fall apart, stick together or leave a lingering aftertaste.  Gluten-free pasta can be hit and miss, I have found some good pastas and also found that some work better in certain recipes versus others.  I hadn’t found a spaghetti noodle that I really liked, so we haven’t had spaghetti in quite awhile.

I dashed into the store, rushing to grab just a couple things and came upon Bionaturae pasta,  a new brand to try, gluten-free, organic, so why not!  I grabbed a couple of other ingredients, can of crushed tomatoes, garlic, red pepper flakes and I was on my way.

I was excited to see what I could make with simple ingredients that would be quick and craveable.  My guess is that many people have great sauce recipes and can make it effortlessly, I am not one of them.  Well that is until yesterday!  I think this is a sauce and recipe that will be a repeat!

So back to the noodles – well wow, what a great surprise – this is the best spaghetti noodle that I have tried.  It cooked up beautifully, tasted like the pasta I remember and passed the test of a very picky eater, who by the way, is not gluten-free.

The sauce and the noodles were done in under 20 minutes, four hearty servings and all for under $20.00!

Not too Spicy Spaghetti

Hearty, chewy noodles doused in spicy, garlicky, rich tomato sauce!  Perfect for comfort any day of the week!

Course Main Course
Cuisine Italian
Keyword Dairy-free, Gluten Free, Vegan
Total time 20 minutes
Servings 4


  • 2 tbsp Olive Oil extra virgin
  • 3 cloves Garlic minced
  • 2 whole Beyond Meat Spicy Sausages chopped into quarter sized bites
  • 1 28 oz can Muir Glen Organic Crushed Tomatoes with Basil
  • 1/3 cup Pine Nuts Toasted
  • 3 tbsp Vegan Butter
  • 1/2 cup Starchy Pasta Water
  • 1/4 tsp Red Pepper Flakes
  • 6 ounces Bionaturae Spaghetti


  1. Heat olive oil in large frying pan.  Add sausage slices, cook until slightly browned on each side, add minced garlic, allow all flavors to meld stirring consistently to ensure that garlic does not burn.  Pour in the can of tomatoes, sprinkle in red pepper flakes stir and allow to simmer on medium heat.  

    Bring a large pot of salted water to a boil.  Expert chefs recommend that pasta water be as salty as the sea.  So be sure to add quite a bit of salt!  Add half the package of pasta, stirring quickly to prevent the pasta from clumping.  Cook pasta according to the package, this brand recommends 9 minutes.  With gluten-free pasta trust that the times listed are accurate, overcooking can result in a gluey outcome.  

    While the pasta cooks, add 2 tbsps of vegan butter to the sauce, stir.  Leave to continue simmering.  

    Heat small frying pan on medium heat, add 1 tbsp vegan butter, melt until slightly bubbly and a bit browned.  Add pine nuts, stirring constantly, they burn quickly.  Once browned remove from heat and set aside.

    Measure out 1/2 cup of the starchy pasta water, pour into the sauce, stir.  Pour pasta in a strainer, drain and then add noodles directly into the sauce.  Stir pasta, sauce and sausage together.  

    Serve while hot, add toasted pine nuts for added flavor, crunch and depth.