Spicy Arrabbiata Pasta Recipe
A zesty, fiery vegan pasta tossed with garlic, chili flakes, and rich tomato sauce—simple, bold, and deliciously satisfying.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 4 garlic cloves finely sliced
- 1 medium onion chopped
- 1 ½ tsp red pepper flakes adjust for heat
- 1 can 28 oz crushed tomatoes
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ cup fresh basil leaves chopped
- 2 tbsp nutritional yeast
- Lemon wedge optional garnish
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet, sauté onion until soft.
- Add garlic and red pepper flakes, cooking until fragrant.
- Stir in tomato paste, crushed tomatoes, oregano, salt, and black pepper.
- Simmer sauce for 12–15 minutes, stirring occasionally.
- Toss pasta into the sauce, coating evenly.
- Stir in nutritional yeast and fresh basil.
- Garnish with lemon wedge, serve hot, and enjoy.
Notes
Nutritional Values (per serving)
- Calories: 370
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 61g
- Fiber: 7g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin C: 28%
- Vitamin A: 22%
- Folate: 18%
- Iron: 16%
- Potassium: 20%
Additional Notes & Tips
- Add extra chili flakes if you’re feeling bold—or double if your taste buds enjoy danger.
- For creaminess, swirl in a splash of cashew cream.
- Use whole-wheat pasta for extra fiber.
- Pairs beautifully with a glass of red wine and dramatic background music.