Go Back
+ servings
Print Recipe
penne arrabbiata_hot for food

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


  • 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


  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.