Penne with Vegan Arrabbiata Sauce

Penne with Vegan Arrabbiata Sauce

10
MARBALET 46

"This is a nice dish, meatless and goes well with a small side salad, piece of bread and a hearty appetite."

Ingredients

3 h 20 m {{adjustedServings}} servings 389 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil, and cook garlic just until softened. Add remaining ingredients. Simmer over low heat and cook at least 3 hours.
  3. Add cooked penne pasta and let sit at least 5 minutes before stirring and serving.

Footnotes

  • Cook's Note:
  • If your guests aren't vegan, sprinkle with 1/2 cup grated Romano or Parmesan cheese before serving, if desired.
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Reviews

10
  1. 12 Ratings

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This was a really great recipe, but I suggest only using 1 (28 oz) can, 7 yields so much that you could feed 20 people! But I use this sauce now for spaghetti and such too, thank you! It's very ...

good recipe. I too, cut down the quantity as it made too much. I adjusted the preparation of the pasta by draining it while it was still quite al dente and then putting it in a hot non-stick fr...

Super easy with wonderful results. Cooked it for my family and they loved it. I added some olives though, for a tangier taste. All in all, a good recipie. Thank You, Holly! :0)