How to Make Penne All'Arrabbiata: A Hearty and Spicy Vegan Pasta Dish
Penne all'arrabbiata is a quintessential Italian dish that embodies the perfect combination of flavors - spicy, tangy, rich, and satisfying. To make this delightful vegan pasta dish, start by preparing the ingredients you need.
**Ingredients**
- 200g penne pasta
- 400g good quality tinned tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp chilli flakes (adjust to taste)
- 2 garlic cloves
- Salt and black pepper to taste
- ¼ tsp red-wine vinegar
- Fresh basil leaves or flat-leaf parsley for garnish
**Preparation Time: 5 minutes**
As the name all'arrabbiata translates to "in anger," it's an apt description of this fiery dish. However, don't let its spicy title deter you - it is incredibly easy to make and can be whipped up in under 30 minutes.
To start cooking your penne all'arrabbiata, heat some olive oil in a medium saucepan over moderate heat. Once the oil is hot, add the chilli flakes and let them sizzle for about 1 minute. Be cautious not to burn yourself on the hot spices.
Next, peel and finely slice two garlic cloves, then stir them into the pan with the chillies. Cook until they turn a golden brown color, which should take around 3-4 minutes.
Now it's time for the tinned tomatoes. Pour in 400g of good quality tinned tomatoes (chopped or whole) along with a pinch of salt and stir well. Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble away while you cook your pasta.
**Cooking Time: 25 minutes**
While your sauce is cooking, bring a large pot of salted boiling water to a boil and cook your penne pasta until al dente. The exact time will depend on the size of the pasta - follow the package instructions for guidance. Once cooked, drain the pasta and set aside.
**The Final Touches**
Once your pasta has been cooking, take it out of the pot and add it to the saucepan with your arrabbiata sauce. Toss everything together over a low heat until the pasta is well coated in the sauce.
To complete this delightful dish, drizzle some extra-virgin olive oil over the top, then tear in some fresh basil leaves or flat-leaf parsley for garnish. Serve hot and enjoy!
**Tips and Variations**
This recipe can be made ahead of time, but it's best to cook the pasta just before serving. You can store the cooked pasta in iced water for up to an hour before reheating.
To make this dish more substantial, you could add some protein like vegan sausage or mushrooms to your saucepan along with the garlic and chillies.
Penne all'arrabbiata is a quintessential Italian dish that embodies the perfect combination of flavors - spicy, tangy, rich, and satisfying. To make this delightful vegan pasta dish, start by preparing the ingredients you need.
**Ingredients**
- 200g penne pasta
- 400g good quality tinned tomatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp chilli flakes (adjust to taste)
- 2 garlic cloves
- Salt and black pepper to taste
- ¼ tsp red-wine vinegar
- Fresh basil leaves or flat-leaf parsley for garnish
**Preparation Time: 5 minutes**
As the name all'arrabbiata translates to "in anger," it's an apt description of this fiery dish. However, don't let its spicy title deter you - it is incredibly easy to make and can be whipped up in under 30 minutes.
To start cooking your penne all'arrabbiata, heat some olive oil in a medium saucepan over moderate heat. Once the oil is hot, add the chilli flakes and let them sizzle for about 1 minute. Be cautious not to burn yourself on the hot spices.
Next, peel and finely slice two garlic cloves, then stir them into the pan with the chillies. Cook until they turn a golden brown color, which should take around 3-4 minutes.
Now it's time for the tinned tomatoes. Pour in 400g of good quality tinned tomatoes (chopped or whole) along with a pinch of salt and stir well. Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble away while you cook your pasta.
**Cooking Time: 25 minutes**
While your sauce is cooking, bring a large pot of salted boiling water to a boil and cook your penne pasta until al dente. The exact time will depend on the size of the pasta - follow the package instructions for guidance. Once cooked, drain the pasta and set aside.
**The Final Touches**
Once your pasta has been cooking, take it out of the pot and add it to the saucepan with your arrabbiata sauce. Toss everything together over a low heat until the pasta is well coated in the sauce.
To complete this delightful dish, drizzle some extra-virgin olive oil over the top, then tear in some fresh basil leaves or flat-leaf parsley for garnish. Serve hot and enjoy!
**Tips and Variations**
This recipe can be made ahead of time, but it's best to cook the pasta just before serving. You can store the cooked pasta in iced water for up to an hour before reheating.
To make this dish more substantial, you could add some protein like vegan sausage or mushrooms to your saucepan along with the garlic and chillies.
. It's just another pasta recipe with a spicy twist. Don't get me wrong, it sounds delicious, but is it really worth all the fuss? 
It's like, can't we just stick to good ol' fashioned spaghetti Bolognese instead? And what's with the "arrabbiata" name anyway? Is it just a fancy way of saying "spicy pasta"? 
. It sounds like they're trying too hard to make this dish sound interesting. Can't we just have a simple, delicious pasta dish without all the hype? 
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. And don't even get me started on the importance of using fresh herbs for garnish, it adds this whole new level of freshness to the dish 
. One thing that does strike me is how vegan-friendly the recipe is - I mean, who says you can't have spicy and satisfying without the meat? 
, it's so comforting and flavorful! But what really gets me is how easy it is to make... like 5 minutes prep time? That's crazy! On the other hand, the fact that you can make this dish vegan is awesome, it shows we're getting more inclusive in our food options 
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