DinnerMain Course

Penne Arrabbiata

Name: Penne Arrabbiata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g penne pasta; 2 tbsp olive oil; 4 clove garlic finely minced; 1 tsp red chili flakes; 800 g crushed tomatoes; 2 tbsp tomato paste; 120 ml vegetable broth; 0.25 cup fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This spicy vegan pasta dish features penne tossed in a vibrant tomato sauce infused with garlic and chili. It's a quick and flavorful meal perfect for a weeknight dinner. The heat can be adjusted to your preference.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 464 kcal

Vegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gpenne pasta
1 tspsalt
0.5 tspblack pepper, freshly ground

sauce

2 tbspolive oil
4 clovegarlic, finely minced
1 tspred chili flakes
800 gcrushed tomatoes
2 tbsptomato paste
120 mlvegetable broth

garnish

0.25 cupfresh parsley, chopped

Equipment

large skillet · colander · large pot · wooden spoon

The method

Step by step

1
Bring a large pot of salted water to a rolling boil for the pasta.
About 5 min
Cook’s note: Ensure enough water and salt for flavorful pasta.
2
Add the penne pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
About 10 min
Cook’s note: Reserve about 1/2 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat.
About 1 min
4
Add the garlic and red chili flakes to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
Cook’s note: Adjust chili flakes to your preferred spice level.
5
Stir in the tomato paste and cook for another minute, stirring constantly, to deepen its flavor.
About 1 min
6
Pour in the crushed tomatoes and vegetable broth, then season with salt and black pepper.
About 1 min
7
Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
8
Drain the cooked penne, reserving some pasta water, then add it directly to the simmering arrabbiata sauce.
About 1 min
9
Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the penne.
About 1 min
10
Stir in the fresh parsley just before serving.
Cook’s note: Fresh parsley adds a bright, fresh finish.

Per serving

Nutrition

70%Score

Calories: 463.7kcal
Protein: 14.7g
Carbs: 83.7g
Fat: 8.8g
Fibre: 6g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover penne arrabbiata in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if dry, or in the microwave.