Vegan Arrabbiata
This Vegan Arrabbiata Recipe is bold, garlicky, and perfectly spicy, with a rich tomato sauce that comes together quickly for an easy weeknight dinner. Tender pasta is tossed with crushed tomatoes, garlic, red pepper flakes, and fresh basil for a simple Italian-inspired meal that's full of flavor without any dairy. Arrabbiata is traditionally a spicy tomato sauce, and this vegan version keeps that fiery character while adding a few wholesome vegetables for extra heartiness.
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Servings: 4
Equipment
- Large skillet or saucepan
- Colander
- Chef's Knife
Ingredients
- 12 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 1 to 2 teaspoons crushed red pepper flakes to taste
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces crushed canned tomatoes
- 8 ounces cremini or chestnut mushrooms sliced
- 1 cup broccoli florets cut into small pieces
- ½ teaspoon fine sea salt plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh basil chopped
- Vegan Parmesan optional, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente, reserving about ½ cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the garlic, red pepper flakes, and Italian seasoning. Cook for about 30 seconds, stirring constantly so the garlic doesn't burn.
- Add the tomato paste and cook for another minute, stirring it into the aromatics. This quick step helps deepen the tomato flavor.
- Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they soften and begin to release their moisture.
- Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce the heat and cook for about 10 minutes, stirring occasionally.
- Add the broccoli and continue simmering for another 4–5 minutes, until the broccoli is tender but still has a little bite.
- Season the sauce with salt and black pepper. Stir in the fresh basil just before adding the pasta to keep its flavor bright.
- Add the drained penne to the skillet and toss until every piece is coated in the spicy tomato sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches a smooth, glossy consistency.
- Taste and adjust the seasoning or red pepper flakes as desired. Serve immediately with fresh basil and vegan Parmesan, if using.
Notes
- Control the heat: Arrabbiata is meant to be spicy, but you can easily adjust the red pepper flakes to your preference. Start with 1 teaspoon for moderate heat and add more if you like it fiery.
- Use good-quality tomatoes: San Marzano-style canned tomatoes can give the sauce a naturally sweet, rich flavor, but any good-quality crushed tomatoes will work well.
- Don't burn the garlic: Garlic and red pepper flakes only need a short time in the hot oil. Cooking them too long can make the sauce bitter.
- Make it traditionally simple: Classic arrabbiata is primarily a tomato, garlic, chili, and olive oil sauce. The mushrooms and broccoli make this version more substantial, but you can leave them out for a simpler pasta dish.
- Add other vegetables: Zucchini, bell peppers, spinach, carrots, or green beans can be added or substituted depending on what you have available.
- Gluten-free option: Use your favorite gluten-free penne or another gluten-free pasta. Be sure to check the labels of packaged ingredients if needed.
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Make the sauce ahead: The arrabbiata sauce can be prepared up to 3 days ahead and refrigerated. Reheat it gently and toss with freshly cooked pasta when ready to serve.