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Spicy Arrabbiata Pasta with Salmon & Spinach

Spicy Arrabbiata Pasta with Salmon & Spinach

Looking to add a little luxury to your pasta? Try this tasty recipe, made with oven baked salmon. The succulent chunks of fish work perfectly with our spicy, Arrabbiata Tomato & Chilli Sauce.
Profile Serves: 5
Pescatarian
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Buon Appetito

Ingredients

  • 1 tbsp. olive oil
  • 2 salmon fillets, skinned
  • Salt & black pepper to taste
  • 400g Rigatoni pasta, or pasta of your choice
  • Half a jar of Sacla' Arrabbiata 980g Tomato and Chilli Sauce 
  • 200g baby spinach leaves

Method

  1. Preheat the oven to 190°C/170°C fan.
  2. Drizzle the salmon filets with olive oil and season well. Lightly wrap them in foil and place in a roasting tin. Cook for 20 minutes or until salmon is cooked through, opening the foil up for the last 5 minutes of cooking.
  3. While the salmon is cooking, add the pasta to a large pan of boiling salted water and cook as per pack instructions. Drain, and tip back into the pan.
  4. Add the Arrabbiata Sauce to the pasta and heat gently.
  5. Add the spinach leaves and cook for 1 minute so they wilt slightly but still have plenty of bite to them.
  6. Roughly tear the salmon into chunky pieces and add to the pasta.
  7. Transfer to serving dishes.
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