Pasta Arrabiata

Overview of a bowl of Pasta Arrabiata on a countertop
Sideview of penne pasta arrabiata with parsley and tomatoes in the background
Sideview of a bowl of pasta arrabiata with ingredients in the background
Boba Milk Tea #shorts

Did you know that Pasta Arrabiata literally translates to "angry pasta" in Italian? That's because this tomato sauce is spicy. But between you and me, this vegan Pasta Arrabiata is great to come home to when you've had one of those angry and stressful days at work. Onions, garlic, and red chili peppers are sautéed until fragrant, crushed tomatoes are added to provide even more depth of flavor. Finally, we tossed cooked penne in the sauce until well-coated and topped with fresh parsley. Buon appetito!  

Author: Chigoziri Nwachuku
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Serves
8 persons

Ingredients

Instructions

Bring a large pot of water to a boil. Add salt and penne pasta, then cook according to package instructions, about 9 minutes. Drain pasta using a colander once done.
Place a large skillet over medium-high heat, add olive oil. Once hot, add onions and sauté for about 4 minutes, until onion becomes translucent.
Add garlic and red chili pepper, cooking for one minute. Add tomatoes and let simmer for 10 to 15 minutes until sauce thickens.
Add pasta to the sauce, tossing well. Top with parsley & optional vegan Parmesan cheese 

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Keywords
pasta arrabiata, recipe, spicy, sauce, chicken, best, how to make, shrimp

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