Easy vegan pasta arrabiata with a luscious and spicy tomato sauce.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Servings: 4-6
Author: Jenné
Ingredients
1box penne pastaor any other short pasta
2tablespoonsextra virgin olive oil
5clovesgarlicminced
2 14.5-ozcans plain tomato sauce
1-2teaspoonsred chili flakes+ more to taste
1teaspoondry oregano
1teaspooncane sugar
Sea salt to taste
Walnut Parmesan
1cupwalnutstoasted or raw
1/4tbspnutritional yeast
1tbspmellow miso
Instructions
In a saucepan warm the oil over medium heat.
Add the minced garlic, and a pinch of red chili flakes. Sauté until the garlic turns slightly golden. Be careful not to burn it!
Add the tomato sauce, and stir. Then add in the red chili flakes, oregano, and sugar. Stir well.
Gently simmer on medium-low heat for 20 minutes with the lid ajar on the saucepan.
Season to taste with salt.
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Toss the pasta with half of the arrabiata sauce. Save the remaining sauce for the next time. It keeps well in the freezer.
Walnut Parmesan Instructions
Place the ingredients into a food processor and pulse until you have a nutty crumble.