Ingredients
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1 pinch Rock salt
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1 pack penne PastaI used gluten-free corn pasta
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2 tablespoons Olive oilI have also added a little chilli pepper infused oil
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1 crushed Chili pepperAlternatively, use 1 teaspoon flakes
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1 teaspoon Garlic paste
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1/2 cup freshly minced Parsley
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2 tablespoons Non-dairy Parmesan-like cheese
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1/2 cup Tomato sauceAlternatively, 1 can crushed tomatoes
Directions
If you’re looking for a spicy pasta dish, you’ll love penne all’arrabbiata (“angry penne”). This is a beloved pasta dish from central Italy that’s so simple and yet surprisingly delicious. This is traditionally made with penne, a type of short pasta that absorbs the condiment due to its ridges, and it’s vegan in its original version – no adaptation needed.
To prepare penne all’arrabbiata, cook your pasta by following the instructions on the package. I used here gluten-free pasta (made of corn), but you can use the type of pasta you prefer, as long as it’s penne – if you want to stick to the original dish.
In the meanwhile heat a little bit of olive oil in a saucepan, together with the garlic paste and crushed red chilli pepper. You can add a drizzle of your chili pepper infused oil if you please. Cook for one minute, until the fragrance of the red chilli pepper is released. Then, add the tomato sauce or the crushed tomato, turn the heat to low and cover with a fitting lid.
When your pasta is al dente, drain and transfer to the sauce pan. Add a little bit of the pasta water if necessary. Fold the pasta well, until it’s well coated with the condiment. Add a generous handful of freshly minced parsley and stir again.
When serving add a little grated vegan-Parmesan like cheese to the bottom of the plate, and then lay your penne on top of it.
Serve hot!
Steps
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1
Done
10 minutes
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Cook the pastaBring a large pot of water to the boil, add a pinch of rock salt, and your penne. Cook the pasta by following the instructions on the package (6-7 minutes should be enough to get it al dente). |
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2
Done
3 minutes
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Prepare the condimentWhile your pasta is cooking, heat the oil in a large sauce pot together with the garlic paste and the red chilli pepper. Cook for one minute, then add the tomato sauce or the crushed tomatoes. Turn the heat to low, cover with a lid, and continue to cook until your pasta is ready to be drained. |
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3
Done
2 minutes
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MixWhen al dente, drain your pasta and transfer it directly to the sauce pan. Fold the pasta until it's well coated with the sauce, then add the parsley (and, if needed, adjust the seasoning with a little salt and pepper). Stir again. |
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4
Done
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ServeAdd a little vegan Parmesan-like cheese to the bottom of the serving plates, then add the pasta on top of it. Serve well hot! |
