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penne arrabbiata

penne arrabbiata_hot for food

When you want a big bowl of comforting carbs, it doesn’t get much better than this impressive penne arrabbiata! It’s time we move past the days of boiling pasta and dumping some canned tomato sauce on it. Yummy vegan pasta dishes can be whipped up in no time, and they taste (and look) a million times better.

This dish has tasty chunks of vegan sausage to make it extra hearty. And if you’re a fan of vegan parmesan, sprinkling some on top really ties this bowl of lovin’ together perfectly. Pass the pasta, please! 

This dish went up against the macaroni skillet! See how it all went down below. For more delicious and easy pasta sauce combos, check out this post.

penne arrabbiata_hot for food
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Print Recipe

penne arrabbiata

When you just want a simple bowl of pasta, look no further than this penne arrabbiata with vegan italian sausage. It’s spicy and satisfying!

Course Main Course
Keyword pasta, pasta sauce, sausage
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 3 C uncooked penne noodles
  • 1 tbsp olive oil
  • 2 vegan Field Roast Italian Sausages
  • 2 garlic cloves, minced
  • 1/2 tsp chili flakes (1/4 tsp for less spice)
  • 1/4 C finely diced pickled pepperoncini peppers
  • 1-2 tbsp brine from the pickled pepperoncini peppers
  • 1 C canned crushed tomatoes
  • ground black pepper, to taste
  • 1/4 C finely chopped basil leaves
  • GO VEGGIE Parmesan Grated Topping (optional)

Instructions

  1. While your pasta is boiling in salted water, prepare the sauce by heating a large pan over medium heat and adding 1 tablespoon of olive oil and the vegan Italian sausage. Brown the sausage for 4 to 5 minutes and once it has some colour on it, add minced garlic and chili flakes. Lower the heat to medium-low to prevent the garlic from burning.

  2. Stir in the pickled pepperoncini peppers and brine. Sauté for 3 to 4 minutes. Stir in the crushed tomatoes and bring it up to a simmer for 4 to 5 minutes. Once pasta is cooked to al dente, drain it and toss it in the pan with the sauce.

  3. Toss in ground black pepper, fresh basil, and a drizzle more of olive oil. Serve immediately and garnish with vegan parmesan if desired.

4 comments

  • berri MdB 3 years ago

    ok… once i left my late teens and actually found a job that paid well, my dinners consisting of Mac-n-Cheese with beer were pretty much over. a few years later, while serving in the USAF in sicily, i was first introduced to pasta arrabbiata. that was my first time having ‘angry pasta’ and being from southern california, i was hooked. so, if it comes down to Hamburger Helper versus Traditional Italian… Ciao, HH waves hand with over sized glove xD

    the only suggestion i would make is adding green peas and maybe some red wine to the sauce . the italian versions i ate all had peas in them.

    great job, Lauren and John
    keay.
    age 54 yrs. vegetarian 28 yrs.

  • Sara 3 years ago

    This was delish!! Thank you so much!!!

    • Lauren Toyota 3 years ago

      so thrilled you liked it !

  • Laura Lee 2 years ago

    Loves It…..I only added 1/4 tsp chili flakes and 1/4 cup pickled banana peppers (substitute for pepperoncini peppers) and it was spicy enough for my husband and I. We love spicy food. Were not big fans of basil so I only added 1/2 tsp dried basil. I also add 3 tablespoon of spinach (frozen, thawed and water squeezed out)

    I’m surprised more people don’t take the time to comment on how good your recipes are!

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