This delicious twist on an Italian classic is quick, easy, and healthy.  Our homemade oil-free Spicy Arrabbiata Sauce over pasta is bold and spicy.  If you like it hot, then this is the pasta dish for you! Flavor is the name of the game and this dish delivers ten-fold. Definitely not a dish for the timid, this spicy sauce will knock your socks off. It can be whipped up in just about 20 minutes and it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our delicious Spicy Arrabbiata Sauce. It has all the flavor elements that a traditional Arrabbiata sauce has, but it is so much healthier. Tender pasta covered with a deliciously spicy sauce that is bursting with heat and rich, satisfying flavor. Look no further, this fast, easy, and utterly delicious dish!

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 20 minutes, which really helps speed things up in the kitchen.

If you are looking to walk on the wild side, then this spicy dish is right up your alley. Arrabbiata literally means “angry” in Italian. The angry part comes from the loads of crushed red pepper flakes in this dish and that my friends is where this dish gets its name. It definitely packs an “angry” pow of heat.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Red Pepper Flakes

We provided a range starting at ½ teaspoon all the way up to 4 teaspoons of red pepper flakes.  Personally, I would start on the lower end of the spectrum and work my way up. You can always add more at the end, but you can’t take away.

Keep in mind that red pepper flakes can intensify as it cooks. Additionally, depending on the quality of red pepper flakes, it can sometimes have a slightly bitter taste the more you add.

My personal opinion is that this dish would probably pack too much heat for small children

The Real Test

Of course, the real test was trying it out on Dad as he puts red pepper flakes on literally EVERYTHING!  I am not kidding; the man loves red pepper flakes. He always loads up every pasta dish with tons of red pepper flakes as his tolerance level is high.

In one of our kitchen tests, we used 4 teaspoons of red pepper flakes and he absolutely loved it.  We enjoyed it, but we actually preferred a little less because it did not allow the other flavor components to shine. It is so yummy!!!

We hope you give this deliciousness a try.  It is awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!  If you try it, we would love to know if you enjoy it as much as we do!

We hope you give this recipe a try!  If you try this spicy sauce, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot

Spicy Arrabbiata Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 2 2/3 Cup 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

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Description

This delicious twist on an Italian classic is quick, easy, and healthy.  Our homemade oil-free Spicy Arrabbiata Sauce over pasta is bold and spicy.  If you like it hot, then this is the pasta dish for you! Flavor is the name of the game and this dish delivers ten-fold. Definitely not a dish for the timid, this spicy sauce will knock your socks off. It can be whipped up in just about 20 minutes and it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• ½ cup red onion, fine dice
• 1 Tablespoon minced garlic
• 1 Tablespoon tomato paste
• 1– [ 14.5 oz. can ] petite diced tomatoes *
• 1 Tablespoon tamari *
• ½ cup vegetable broth *
• ½ cup hot pasta water
• ¼ teaspoon baking soda
• 1 to 2 Tablespoons nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 teaspoon oregano
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• ½ to 4 teaspoons red pepper flake (+/-) *

 Other Ingredients:

• 10 to 15 fresh basil leaves, chiffonade
• 12 oz. pasta (of choice) *

Toppings:

• Fresh basil leaves, chiffonade
• Red pepper flake
• Vegan Parmesan Cheese

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note:Pull ½ cup of hot pasta water to use later in the recipe, set aside. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, then transfer the cooked pasta into the sauce in Step 5.
2. Place the Spice/Herb Ingredients (starting with a smaller amount of the red pepper flakes) in a small bowl, mix well, set aside.
3. In the meantime, in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced red onion, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and tomato paste and sauté over medium heat for several minutes.
4. Add the petite diced tomatoes, tamari, vegetable broth, nutritional yeast, hot pasta water, and baking soda, then increase the heat to a boil, then immediately lower to a simmer, add the Spice/Herb ingredients and fresh basil. Simmer for 5 to 7 minutes.  Taste test the flavors, ramp up any spices if needed to reach the desired flavor.
5. Add in the cooked and cooled pasta, heat the pasta through, then remove from the stove and allow the flavors to marry for a few minutes. Top with Vegan Parmesan Cheese, freshly chopped basil and red pepper flakes.

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Notes

*Pasta:  You can also substitute the pasta for rice, potatoes, or quinoa.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Petite Diced Tomatoes:  Traditionally San Marzano tomatoes are used. We used petite diced tomatoes.

*Red Pepper Flake:  This dish traditionally has quite a bit of heat from the red pepper flake. This dish gets its name from being “hot” or “angry”. The amount used is based entirely upon personal preference and how much heat you enjoy.  If unsure, start out with a small amount, you can always add more, but you can’t take away.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. 

*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  2 2/3 cups

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.