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Arrabbiata Sauce
This fiery vegan Arrabbiata pasta dish will delight your taste buds and enliven your senses! Made with simple, wholesome ingredients and ready in under 30 minutes, it makes the perfect quick-fix lunch or dinner.
Servings: 6 Servings
Ingredients
Arrabbiata Sauce
- 2 tablespoons extra virgin olive oil
- 5 minced garlic cloves
- 2, 14.5 oz cans tomato sauce
- 1-2 teaspoons crushed red pepper flakes plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon cane sugar or white sugar
- sea salt to taste
- 1 16 oz box penne pasta or other short pasta (rotini, cavatelli, ziti, etc.) boiled according to the package directions in heavily salted water
Walnut Parmesan (Optional)
- 1 cup walnuts toasted or raw
- 1/4 tbsp nutritional yeast
- 1 tbsp white miso paste
Instructions
Arrabbiata Sauce
- Warm the olive oil in a saucepan over medium heat.
- Add the minced garlic and a generous pinch of red chili flakes. Sauté, stirring frequently, until the garlic turns slightly golden. Be careful not to burn it!
- Add the tomato sauce and stir. Next, add the crushed red pepper flakes, dried oregano, and sugar. Stir well.
- Bring the sauce to a simmer. Place the saucepan lid on the pan slightly ajar and simmer on medium-low for 20 minutes or until a deep red color.
- Season the sauce to taste with salt.
- Toss the hot pasta with half of the arrabbiata sauce. Add additional sauce as desired to achieve your desired sauce-to-pasta ratio. Garnish the pasta with the walnut parmesan (below) if desired and serve hot.
Walnut Parmesan (Optional)
- Place the walnuts, nutritional yeast, and miso pasta into a food processor. Pulse until a nutty crumble texture. Sprinkle over the penne arrabbiata to garnish.
Video
Notes
Storage Directions
- Refrigeration: Store the leftover sauce and pasta noodles separately. Allow the sauce to cool completely before transferring it to an airtight container and storing it for up to 5 days. Toss cooked pasta with a little olive oil to prevent sticking and store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Transfer cooled sauce to a freezer-safe container and store for up to 3 months. Store cooked pasta in a freezer-safe bag for up to 2 months.
- Reheating: Reheat refrigerated sauce and noodles with a splash of water in a saucepan over medium heat, stirring occasionally until warm. Thaw frozen sauce in the refrigerator overnight, or use the microwave defrost setting, before heating on the stovetop. Reheat frozen noodles by dropping them in boiling water for a few minutes or microwave until warmed through.
- Add the pasta sauce to preference. Start by tossing the pasta with half of the arrabbiata sauce. Add additional sauce as desired. Serve the pasta with sauce to pass or save leftover sauce for later
- Use high-quality ingredients. Choosing high-quality ingredients will make all the difference in this penne all’arrabbiata! Select a good extra virgin olive oil, use fresh garlic, and opt for a quality brand of canned tomatoes without added preservatives.
- Heavily salt the pasta water. Add a generous amount of salt to the pasta water. This enhances the flavor of the pasta itself and gives it a tender texture for the best experience.
- Cook the pasta al dente. Following package instructions, cook the pasta al dente, or until firm to the bite for the best texture. This will prevent the noodles from becoming mushy when mixed with the sauce.
- Mind the garlic. Be careful not to burn the garlic when sautéing, which can make the sauce bitter. Sauté on medium heat until golden brown, stirring frequently.
Nutrition
Calories: 183kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 108mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg