This spaghetti arrabbiata is a fiery little number that makes for a quick and easy weeknight dinner. With a spicy tomato sauce featuring red chilli and garlic, it's a delicious vegan pasta recipe that can easily be made gluten-free.
7oz(200 g) dried spaghetti(gluten-free if necessary)
1-2tablespoonsextra-virgin olive oil
1medium onion, finely chopped
3garlic cloves, finely chopped
1teaspoondried chilli flakes(plus more to taste)
1x14 oz (400 g) tin tomatoes(good-quality if possible – see notes)
1bay leaf
2teaspoonsvegan balsamic vinegar(or red wine vinegar – optional)
Salt and pepper to taste
Pasta cooking water
Small handful fresh parsley
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Instructions
Heat the olive oil in a pan and add the chopped onion. Season with salt and pepper and cook gently on a low/medium heat for 5-6 minutes or until starting to soften, stirring regularly. You don't want the onion to colour too much, so turn down the heat and add a little extra oil if necessary.
Once the onion is soft, add the garlic and chilli and cook for another minute. Again, you want to avoid getting any colour on the garlic.
Next, add in the tinned tomatoes, bay leaf, and vegan balsamic vinegar (optional). If using plum tomatoes, break these apart with your spoon. Swirl a little water around the empty can and also add this to the pan. Bring to a simmer and cook on a low heat.
Once the sauce is simmering away, start cooking your pasta in salted boiling water (roughly 10 minutes – follow package instructions). As the pasta is cooking, add the odd spoonful of starchy pasta water to the sauce to maintain a nice consistency and prevent it from drying out.
For a smoother final sauce, gently mash it using a potato masher to break down the tomatoes. Once you've done this (optional), add a small handful of chopped fresh parsley and stir in. Remove the bay leaf and adjust the seasoning to taste, adding any extra salt, pepper, chilli, or balsamic.
Once the pasta is cooked al dente, drain it and add to the pan with the arrabbiata sauce. Stir well to coat and serve with fresh parsley leaves and homemade vegan parmesan.📸 Recipe steps >📖 Table of contents >
Notes
Tomatoes: It's worth using good-quality tinned tomatoes (varieties such as San Marzano are a good choice). You could also replace the tinned tomatoes with fresh tomatoes and increase the cooking time to help them break down.Chilli: I've used a teaspoon of dried red chilli flakes but you could replace this with approx. one chopped fresh chilli (plus more to taste). At a stretch, you could use chilli powder or cayenne pepper.Pasta: When it comes to the pasta, most dried varieties are usually vegan. Fresh pasta, on the other hand, will often include egg.Fresh herbs: You can easily replace the parsley with a fragrant herb such as basil.Gluten-free: To make this recipe gluten-free, simply use a pasta variety that is certified or labelled as such.Storage: This spaghetti arrabbiata will keep in the fridge for up to 3-4 days. If you want to freeze the sauce, it's best to do this separately instead of mixing through the pasta.If you liked this recipe, you might also enjoy:
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pasta arrabbiata, spicy tomato pasta, vegan arrabbiata sauce
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