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!
Servings 4
Ingredients
- 3 C uncooked penne noodles
- 1 tablespoon olive oil
- 2 vegan Field Roast Italian Sausages
- 2 garlic cloves, minced
- ½ teaspoon chili flakes (¼ teaspoon for less spice)
- ¼ C finely diced pickled pepperoncini peppers
- 1-2 tablespoon brine from the pickled pepperoncini peppers
- 1 C canned crushed tomatoes
- ground black pepper, to taste
- ¼ C finely chopped basil leaves
- vegan parmesan
Instructions
- 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.
