Ingredients
Arrabbiata Sauce
- 2 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- 2 cans (14.5 oz each) tomato sauce
- 1-2 teaspoons crushed red pepper flakes (plus more to taste)
- 1 teaspoon dried oregano
- 1 teaspoon cane sugar or white sugar
- Sea salt to taste
- 1 box (16 oz) penne pasta (or other short pasta like rotini, cavatelli, ziti)
Walnut Parmesan (Optional)
- 1 cup walnuts (toasted or raw)
- 1/4 tablespoon nutritional yeast
- 1 tablespoon white miso paste
Instructions
- Prepare the Sauce: Warm the olive oil in a saucepan over medium heat. Add the minced garlic and a generous pinch of crushed red pepper flakes. Sauté while stirring frequently until the garlic turns slightly golden, being careful not to burn it as this will impart bitterness.
- Add Tomato Sauce and Seasonings: Pour in the tomato sauce and stir to combine. Then add the crushed red pepper flakes (adjust heat to your liking), dried oregano, and sugar. Mix thoroughly to blend all flavors.
- Simmer: Bring the sauce to a gentle simmer. Cover the pan with the lid slightly ajar, reduce heat to medium-low, and let simmer for 20 minutes or until the sauce deepens to a vibrant red color.
- Season to Taste: Season the sauce with sea salt to your preference. Stir well and keep warm.
- Cook Pasta: Meanwhile, boil the penne pasta in heavily salted water following package directions until al dente. Drain the pasta and reserve some pasta water if needed.
- Toss Pasta with Sauce: Mix the hot pasta with half of the Arrabbiata sauce initially. Add more sauce as desired to achieve your preferred sauce-to-pasta ratio.
- Make Walnut Parmesan (Optional): In a food processor, combine walnuts, nutritional yeast, and miso paste. Pulse until crumbly, resembling a nutty parmesan texture.
- Serve: Garnish the pasta with the walnut parmesan if using, and serve hot for a delicious spicy meal.
Notes
- Storage Directions: Store leftover sauce and pasta separately. Refrigerate sauce in an airtight container for up to 5 days after cooling. Toss cooked pasta with olive oil and refrigerate in an airtight container for up to 3 days.
- Freezing: Freeze cooled sauce in a freezer-safe container for up to 3 months. Cooked pasta can be frozen in a freezer bag for up to 2 months.
- Reheating: Reheat refrigerated sauce and pasta gently with a splash of water over medium heat, stirring occasionally. Thaw frozen sauce overnight in the fridge or use microwave defrost before reheating. Reheat frozen pasta by boiling briefly or microwaving until warm.
- Pro-Tips: Start by mixing pasta with half the sauce and adjust to taste. Use high-quality extra virgin olive oil and fresh garlic. Heavily salt the pasta water for enhanced pasta flavor. Cook pasta al dente to maintain texture and avoid mushiness. Avoid burning garlic when sautéing to prevent bitterness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with 2.5 oz pasta)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
