Enjoy the sweet and spicy flavors of this vegan Pasta all’Arrabiata with roasted garlic, diced tomatoes, and red pepper flakes. Topped with fresh basil and vegan parmesan cheese, this classic pasta dish is the perfect 30-minute weeknight meal.
A few months ago I spent a glorious week in Italy. It was my first time traveling to Italy and, yet, possibly the BEST place I’ve ever been to. It was incredible – the views, the history, the wine, and, of course, the food.
I mean, what’s not to love about pizza and pasta for days? Truth be told, this came as a bit of a surprise to me. As someone who prefers stir-fries and Buddha bowls, I expected days of pasta and pizza to get old fast. I was not prepared for Italian pizza and pasta; it was mind-blowingly good.
The second day we were in Rome, I had some of the best pasta of my life at a small cafe inside Piazza Navona. I ordered Aglio et olio (Spaghetti with olive oil and garlic) because it was a dish I was familiar with and knew with confidence that it was vegan. My partner order Pasta Arrabiata and friends, it was AMAZING. Hands down the best pasta I’ve had…ever.
So of course, when I came home I had to attempt to recreate this classic Italian pasta.
What is Pasta all’Arrabiata?
Pasta Arrabiata is a classic Italian dish made traditionally with penne pasta covered in Arrabiata sauce. This delicious sauce is made simply from olive oil, garlic, tomatoes, and red pepper flakes for the classic sweet and spicy taste.
Arrabiata literally translates to “angry” representing the spiciness of this sauce. Don’t say I didn’t warn you.
Ingredients for Vegan Pasta Arrabiata
This Pasta all’Arrabiata is not only delicious, but it is also super simple to make! This whole meal can be made in about 30 minutes with just a handful of ingredients. The ingredients include:
- Penne Pasta (any pasta will do)
- Olive Oil
- Red Pepper Flakes
- Diced Tomatoes
- Tomato Paste
- Vegan parmesan cheese (optional)
That’s it! Just 9 ingredients you likely already have on hand.
How to make classic pasta all’Arrabiata
As I mentioned, this vegan pasta recipe is super simple to make. It can be made in just about 30 minutes with minimal prep. And yet it elevates your pasta game to a whole new level.
Step one – cook the pasta
To begin, make the penne pasta. Bring 2 quarts of water to a rapid boil and add the penne pasta. Cook for 10-12 minutes until the pasta is al dente. Be careful not to overcook the pasta or it will become soft and gummy. When the penne is done, strain it through a colander and toss it with a bit of olive oil. This prevents the pasta from clumping together.
Step two – Make the Arrabiata Sauce
While the pasta cooks, make the Arrabiata sauce. In a large skillet heat up the remaining olive oil over medium heat. Sauté the garlic and red pepper flakes for 60 seconds, until the garlic is slightly browned and fragrant. Add the tomatoes, tomato paste, maple syrup, and salt and simmer for an additional 10 minutes until the sauce thickens slightly.
Remove from heat and add diced basil. Toss the sauce with your cooked noodles and serve with vegan parmesan.
Best vegan parmesan
As you already know, I’m a HUGE fan of Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. I find their cheeses at Whole Foods but you can also check out this map to find Violife near you.
If you don’t have access to Violife, you can make your own parmesan.
Can this vegan pasta be gluten-free?
Sure! Just swap out the penne pasta for gluten-free pasta and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta.
Serving and Storing Pasta Arrabiata
- Serve tomato pasta immediately with fresh basil and vegan parmesan. Serve with crusty bread and a vegan caesar salad.
- Store the leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
- Store extra sauce in the freezer for up to 2 months. When ready to use, place it in the refrigerator to thaw overnight.
That’s it! A quick and easy 30-minute meal that will make you think you’re sitting on a veranda in Italy.
More Vegan Pasta Recipes
As you may know, I am a huge fan of vegan pasta. Since it will be a while until I can make it to Italy again, I’m over here making all the vegan pasta recipes I can. Here are a few of my favorite recipes:
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Well, that’s it! Everything you need to make the perfect vegan Arrabiata recipe. Let’s take a look at the recipe card below.
Enjoy the sweet and spicy flavors of this vegan Pasta all'Arrabiata with roasted garlic, diced tomatoes, and red pepper flakes. Topped with fresh basil and vegan parmesan cheese, this classic pasta dish is the perfect 30-minute weeknight meal.
Cuisine: Vegan, Italian
Keyword: Pasta all'Arrabiata
Servings: 4 people
Calories: 328 kcal
Author: Sarah McMinn
Start by preparing the pasta. In a large pot, bring 2 quarts of water to a boil. Add penne pasta and cook for 12 minutes, until noodles are al dente. Remove from heat and strain through a colander. Toss with one tablespoon of olive oil and set aside.
In a large skillet, heat up the remaining 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes and sauté for 60 seconds. Add diced tomatoes, tomato paste, maple syrup, and salt and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes until the sauce thickens slightly.
Remove from heat and add the finely chop the basil. Toss with penne pasta and serve immediately with vegan parmesan cheese (optional) and fresh basil.