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.
- 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
- 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 (+/-) *
- 10 to 15 fresh basil leaves, chiffonade
- 12 oz. pasta (of choice) *
- Fresh basil leaves, chiffonade
- Red pepper flake
- Vegan Parmesan Cheese
- 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.
- Place the Spice/Herb Ingredients (starting with a smaller amount of the red pepper flakes) in a small bowl, mix well, set aside.
- 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.
- 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.
- 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.
*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.