Penne all'Arrabbiata is a quick and tasty vegan pasta dish, it's make with very few ingredients and can be on your table within 30 minutes! The recipe for Arrabbiata sauce originates from the region of Lazio in Italy, the name translates to “angry” because the sauce is meant to be “angry” spicy! However this recipe can be adjusted to your tolerance of heat.
Servings: 4 People
Large Deep Sauté Pan
- 500 g Penne rigate
- 80 ml Olive oil
- 3 cloves Garlic finely sliced
- 1-2 tsp Dry chilli flakes dependant on how spicy you want it
- 800 g Tinned plum tomatoes (San Marzano or the best quality available)
- Flat Parsley or Basil handful
- Sea salt
Heat olive oil in a large deep sauté pan over low heat. Add the garlic and sauté for 2-3 minutes, until softened. Next add chilli flakes and sauté for 30 seconds. Add tomatoes and bring to a boil. Then turn down the heat & simmer for 10 minutes.
Next break the tomatoes apart with a wooden spoon and continue to simmer for an additional 10 minutes (if any oil rises to the top slowly mix it into the sauce). Season with salt and extra chilli flakes if needed.
Meanwhile bring a large pot of generously salted water to the boil and cook the pasta until al dente.
Drain and add the pasta to the arrabbiata sauce and leave to finish cooking for 1 minute in the sauce whilst slowly mixing.
Serve fresh from the pan with a sprinkle of parsley
- Plum tomatoes can be swapped for chopped tomatoes