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How To Make Vegan Penne Arrabbiata



Ciao, Nico & Louise here; we are the creators behind The Plant-Based Project. We promote vegan and sustainable Italian food. If you are passionate about Italy, good food, and a slow and sustainable lifestyle, we are the right community for you.


For both of us, the biggest challenge of going vegan was not giving up meat- we actually found really wonderful alternatives in pea proteins, beans, mushrooms (after 1 month of detox). Instead, as we went vegan, we found it difficult to give up tradition, culture, and recipes; we LOVED meaty dishes such as bolognese, carbonara, and traditional pizza.


All of these delicious foods contain animal ingredients. Consequently, we wanted to learn to cook our Italian favorites vegan - so we can continue to live a happy and sustainable life with loads of gusto!


Choosing a vegan lifestyle doesn't mean having to give up your favorite comfort foods - including those pasta dishes!


Here's How To Make Vegan Penne Arrabbiata that will satisfy that craving while still being your healthiest self.


What Is Vegan Penne Arrabbiata Made Of?


The Vegan Penne Arrabbiata recipe contains simple ingredients such as Penne pasta, tomatoes, garlic, chili spices, and parsley. You don't have to overwork yourself in the kitchen to create a tasty culinary delight!

What Is A Good Movie That Inspires the Italian Culture?


In the movie, Eat Pray Love, Elizabeth's first stops at Rome, Italy, where people fall in love with their food and they don't care who knows it either.

Looking for more Pasta & Noodle recipes to try? Check out some of these delicious recipes!


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Let us know how you dress up your favorite dessert, and please send us a pic on the links below, we love to see your creative ideas! Also feel free to share any of your favorite recipes to make and share it with the Assuaged community on our ➡️ Share A Recipe ⬅️ page!

Recipe below was made by The Plant-Based Project.

How To Make Vegan Penne Arrabbiata

How To Make Vegan Penne Arrabbiata

Yield: 2
prep time: 5 M cook time: 15 M total time: 20 M


  • 2 cups penne
  • 8 oz whole peeled tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 red hot chili pepper fresh or dry
  • 1 handful parsley
  • 8 cups of water or veggie stock
  • 1½ tbsp coarse pink salt to salt the pasta water


How To Make Vegan Penne Arrabbiata

  1. In a large pot, put 2 litres (½ gallon) of water to boil.
  2. Separate the leaves of the parsley from the stems. Chop the leaves coarsely and save 5 stems for later. Set aside.
  3. Finely chop the garlic. Try to turn it into a garlic paste if you can.
  4. In a non stick pan, add 2 tbsp of olive oil, the 5 stems of the parsley and the garlic. Warm up the oil on low heat until the garlic starts to fry gently. Turn the fire off, then add the chopped chili (or dry chili).
  5. NOTE: arrabbiata is a spicy pasta dish, but you can choose yourself how much chili you want to add based on your spice tolerance.
  6. Turn the fire on one more time until the garlic starts to fry again (make sure the garlic does not turn brown), then when the pan is hot, quickly discard the parsley stems and add the peeled tomatoes with ½ cup of water to rinse the tomato can.
  7. Add about 2 pinches of sea salt and let simmer on medium-low heat for 5 minutes. Stir occasionally and with a fork break down the peeled tomatoes. Then start cooking the pasta, but leave the tomato sauce simmering.
  8. At this point the water to cook your pasta should be boiling. Add 1½ tbsp of coarse sea salt, then put the pasta in. Give it a stir with a wooden spoon, then let cook for 6 minutes, or about half the time suggested on the pasta package.
  9. NOTE: we want the pasta half cooked because we are going to finish it in the tomato sauce. This way, the pasta will release the starch into the sauce, making it extra creamy.
  10. Once the 6 minutes have elapsed, drain the pasta but save the pasta water.
  11. Add the pasta to the tomato sauce with 1 cup of pasta water. Let cook on medium-low heat until the pasta is "al dente" (cooked, but with a bite to it) and ready to be served. Stir frequently. It should take about 4 minutes. The pasta should be completely coated in creamy sauce.
  12. While cooking, the pasta will absorb water, so you might want to add another ½ to 1½ cups of pasta cooking water if required.
  13. Shortly before serving add the chopped parsley, give it a stir, and serve.
vegan, pasta, vegan pasta, vegan penne
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The Plant-Based School

The Plant-Based School

We are Nico and Louise, foodies and plant-lovers behind The Plant-Based School. We cook Vegan Italian Recipes that taste as delicious as non-vegan ones. We promise. Nico is our chief chef. He is a professional cook, blogger, photographer, WordPress troubleshooter, metal-rock lover and his favorite desserts are Double Chocolate Brownies and Italian Crostata. Louise is our sous-chef! She was never that interested in cooking, but after going vegan she gained a whole new motivation for cooking. She is also our Communications and Community-chief, blogger and dirty-dishes Director.

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Organic and plant-based varieties have proven to reduce the risk and progression of disease. Guess what? You can still have fun on date night indulging in sweets you never knew existed.

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