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