Penne With Vegan Arrabbiata (Quick & Spicy)
|
Cook30 min
|
Total40 min
|
Servings4
Browse all Vegan Dinner Ideas →238 plant-based recipes
When you want a dish that’s both simple and really satisfying, vegan arrabbiata gives you exactly what Italian home cooks have used for generations. This recipe cuts cooking down to the basics – quality olive oil, garlic, tomatoes, and red pepper flakes. You won’t find cream or meat here – just real flavors that build during the three-hour simmer. This slow cooking lets the spice get a bit milder while tomatoes break down completely, making a sauce that sticks nicely to penne. The result? Real comfort food that shows you don’t need fancy ingredients to make something truly good.
Garlic and Red Pepper
This classic Italian pasta dish is a simple yet flavorful combination of pantry staples that come together to create an authentic arrabbiata sauce. The recipe relies on quality ingredients, particularly the tomatoes and olive oil, which form the foundation of this beloved Roman dish. The boldness of the garlic and red pepper flakes creates the characteristic spicy kick that defines arrabbiata, while fresh basil adds a final aromatic touch.
Penne With Vegan Arrabbiata (Quick & Spicy)
by veganpreps.com
Ingredients
- 400g (14 oz) penne pasta
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 2 x 400g (14 oz) cans crushed tomatoes
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 bay leaves
- 10 fresh basil leaves, torn
- Salt to taste
Instructions
- 1Heat olive oil in a large, deep skillet or saucepan over medium heat. Add minced garlic and red pepper flakes and cook for 1-2 minutes, stirring constantly, until garlic is fragrant but not browned.
- 2Pour in crushed tomatoes, add bay leaves, and stir to combine. Season with salt. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 25-30 minutes, stirring occasionally, until sauce thickens.
- 3Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 4Remove bay leaves from sauce. Add drained pasta to the sauce and toss over medium heat for 1-2 minutes, adding a splash of pasta water if needed to loosen the sauce.
- 5Remove from heat, stir in torn basil leaves, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
The quality of your olive oil really matters for the final flavor, since it’s a main part of the sauce rather than just a cooking medium. The long simmering time of at least three hours helps the flavors blend and get deeper, so you’ll want to plan ahead. For the freshest taste, add the basil near the end of cooking or after plating, because too much heat can kill its delicate flavor.
Simmer Sauce Three Hours
After heating 1 cup of extra virgin olive oil in a large pot, add 7 minced cloves of garlic and cook just until softened. This gentle approach prevents the garlic from burning and becoming bitter. Once the garlic reaches a tender consistency, add the remaining ingredients: 7 (28 ounce) cans of crushed tomatoes, 2 1/2 teaspoons of crushed red pepper flakes, and 2 bay leaves. Stir everything together to combine the flavors evenly throughout the pot.
Reduce the heat to low and allow the sauce to simmer gently for at least 3 hours. This long cooking time is really important for developing deep, complex flavors and letting the ingredients mix together beautifully. The long simmer also helps the red pepper flakes spread their heat throughout the sauce while the bay leaves add their subtle, aromatic notes. Stir occasionally during this time to make sure you get even cooking and prevent sticking on the bottom of the pot.
As the sauce finishes its final minutes of simmering, add the cooked penne pasta that has been drained from its water. Let the combined dish sit for at least 5 minutes to allow the pasta to soak up the flavors of the sauce. Gently stir the pasta and sauce together, and just before serving, remove the 2 bay leaves and add 10 leaves of fresh basil for brightness and a final aromatic touch.
Try Fresh Chili Peppers Instead
You can use fresh chili peppers to bring even more flavor and heat to your arrabbiata. Fresh peppers like jalapeños or serranos deliver a brighter, more complex spice that dried flakes offer. Remove the seeds if you want less heat, or keep them for maximum kick. Mince them finely and add them during step two, right when you’re softening your garlic. The oils from fresh peppers soak directly into your olive oil base, creating a more vibrant sauce that tastes really good.
Crusty Bread Soaks Sauce
Serve your arrabbiata with crusty bread, as a thick, sturdy crust and chewy interior will soak up every bit of that incredible tomato sauce. Italian ciabatta or a rustic sourdough loaf work best because they won’t fall apart when saturated with liquid. Airtight food storage containers* are perfect for storing leftover arrabbiata sauce so it stays fresh and ready for the next time a pasta craving hits.
Final Thoughts
Since you’ve invested three hours simmering this sauce, the effort really pays off – vegan arrabbiata‘s strength comes from patience, and that deep, complex flavor you’ve built can’t be rushed. You’ll notice how the tomatoes break down completely, how the garlic softens into sweetness, and how the red pepper flakes spread their heat evenly throughout. That’s what makes this dish special. Serve it immediately while the pasta’s still warm, pair it with crusty bread, and you’ve got a restaurant-quality meal that shows vegan cooking is worth taking seriously and delivers real satisfaction.
