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Learn how to make Penne All’Arrabbiata the classic way! Al dente penne pasta is tossed in a spicy Italian tomato sauce and garnished with fresh parsley. All you need is 8 simple ingredients!
Table of Contents
A Classic Pasta Dish That’s Naturally Vegan
Many classic Italian pasta dishes such as Creamy Lemon Pasta, Lasagna, Puttanesca, and Pesto Pasta can be easily adapted to be vegan. Still, on rare occasions, some dishes are naturally vegan without any changes!
This Penne All’Arrabbiata is just that. A naturally vegan pasta recipe that’s simple to make in a short amount of time, yet not short on flavor (or spice!).
The original dish originates from the Lazio region of Italy, most prominently in Roman cuisine. The name “arrabbiata” translates to “angry,” an ode to the dish’s notorious heat thanks to red pepper flakes.
So if you love spicy foods, this spicy pasta is a must-make on busy weeknights or when you’re simply craving a bowl of good pasta.
Ingredients You’ll Need
- Penne pasta: The traditional shape for arrabbiata sauce as it gives the sauce the perfect nooks and crannies to ensure spicy sauce in every bite!
- Olive oil: The classic cooking oil of choice in Italian cuisine. If needed, quality avocado oil works well in its place.
- Fresh garlic: Infuses the foundation of the pasta dish with a garlicky aroma and pungency. It’s a must for authentic flavor!
- Red pepper flakes: The key ingredient that gives the arrabbiata sauce its signature heat and a bit of smokiness.
- Tomato paste: Adds a concentrated tomato flavor that enhances the richness and depth of flavor of tomato sauce.
- Crushed tomatoes: Adds a fresh, tangy tomato flavor with a consistent, thick texture. Make sure to use crushed tomatoes, like San Marzano tomatoes, not diced tomatoes or tomato sauce.
- Sugar: A small amount of sugar will balance the acidity in the tomatoes and slightly cut the heat from the red pepper flakes.
- Fresh parsley: Used for garnish, adding a burst of freshness and color to the final spicy dish. Fresh basil is also a great alternative!
Equipment Needed
- Large skillet
- Spatula
- Large pot
- Colander
How to Make Penne All’Arrabbiata
- Sauté the garlic and red pepper flakes. Heat the olive oil in a large skillet over medium heat. Once warm, add the garlic and red pepper flakes. Sauté for 1-2 minutes, or until the minced garlic cloves begin to slightly brown.
- Caramelize the tomato paste. Add the tomato paste and sauté for another 2 minutes, until the tomato paste darkens in color.
- Add tomatoes, sugar, and salt. Add in the crushed tomatoes, sugar, and sea salt. Stir together and bring the mixture to a simmer. Simmer on low heat for 15 minutes, stirring occasionally.
- Cook the pasta al dente. While the spicy tomato sauce simmers, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
- Toss the pasta in the spicy sauce. Reserve 1 cup of pasta cooking water before draining the pasta. Then add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Stir together until the pasta is evenly coated in the sauce, adding more pasta water as necessary.
- Serve. Serve penne arrabbiata immediately while warm with vegan parmesan cheese and freshly chopped parsley, and enjoy!
Serving Suggestions
Similar to our Vegan Orzo Puttanesca, this Penne all’Arrabbiata is simple enough for weeknight dinners, yet elevated enough to serve for dinner parties or date nights in and your favorite red wine.
Pair with your favorite simple green salad, roasted vegetables such as pan fried asparagus, or hearty slices of bread like No-Knead Bread, Vegan Garlic Bread or Focaccia.
Recipe FAQs
This pasta dish is very spicy! If you’re making this recipe for the first time and are concerned about the spice level, start with just 1/2 teaspoon of red pepper flakes. Increase to taste, as desired.
Yes. If you make this recipe with your favorite gluten-free penne pasta, the recipe is naturally gluten-free!
Yes, this pasta sauce can be frozen, but must be frozen separately from pasta. To freeze, make the pasta sauce through recipe step 4. Then instead of tossing with al dente pasta, allow the sauce to cool completely to room temperature, transfer to freezer-safe containers or bags and freeze for up to 3 months.
Storage Instructions
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb some of the sauce as it sits overnight and be less saucy the next day.
Reheat leftovers in the microwave or a skillet on the stovetop until warm.
More Vegan Pasta Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Penne All’Arrabbiata Recipe
- Total Time: 37 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Learn how to make Penne All’Arrabbiata the classic way! Al dente penne pasta tossed in a spicy, Italian tomato sauce, then garnished with fresh parsley. All you need is 8 simple ingredients!
Ingredients
- 1 lb penne (or pasta of choice)
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1½ teaspoons red pepper flakes
- 3 tablespoons tomato paste
- 28 oz crushed tomatoes
- 1 teaspoon sugar
- ½ teaspoon salt
- Fresh parsley, for garnish
Equipment
- Large skillet
- Spatula
- Large pot
- Colander
Instructions
- Sauté the garlic and red pepper flakes. Heat the olive oil in a large skillet over medium heat. Once warm, add the garlic and red pepper flakes. Sauté for 1-2 minutes, or until the minced garlic cloves begin to slightly brown.
- Caramelize the tomato paste. Add the tomato paste and sauté for another 2 minutes, until the tomato paste darkens in color.
- Add tomatoes, sugar, and salt. Add in the crushed tomatoes, sugar, and sea salt. Stir together and bring the mixture to a simmer. Simmer on low heat for 15 minutes, stirring occasionally.
- Cook the pasta al dente. While the spicy tomato sauce simmers, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
- Toss the pasta in the spicy sauce. Reserve 1 cup of pasta cooking water before draining the pasta. Then add the cooked pasta and 1/2 cup of reserved pasta water to the sauce. Stir together until the pasta is evenly coated in the sauce, adding more pasta water as necessary.
- Serve. Serve penne arrabbiata immediately while warm with vegan parmesan cheese and freshly chopped parsley, and enjoy!
Notes
- Freezing: This pasta sauce can be frozen, but must be frozen separately from pasta. To freeze, make the pasta sauce through recipe step 4. Then instead of tossing with al dente pasta, allow the sauce to cool completely to room temperature, transfer to freezer-safe containers or bags and freeze for up to 3 months.
- Storage: Leftover pasta will keep for up to 3 days in an airtight container in the refrigerator. Note that as it sits overnight, the pasta will absorb some of the sauce and be less saucy the next day.
- Reheating: Microwave or heat in a skillet on the stovetop until warmed through.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
