Spicy No-Cheese Pasta Arrabiata: A Flavorful Vegetarian Recipe
45 minutes
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About Spicy No-Cheese Pasta Arrabiata: A Flavorful Vegetarian Recipe
Experience the fiery delight of Pasta Arrabiata, a vegetarian Italian classic! This recipe puts a delicious spin on the traditional dish, boasting a rich and flavorful sauce bursting with fresh garlic, tomatoes, and a kick of chili. I've made this version extra juicy and satisfying, perfect for a guilt-free indulgence.Forget the cheese! This Arrabiata sauce shines on its own, showcasing the vibrant flavors of the vegetables and the warmth of the chili. Made with hearty whole wheat penne, it's a healthy and delicious meal you won't want to miss.Get ready to unleash your inner chef and create a pasta masterpiece that's as exciting as its name suggests (Arrabiata means 'angry' in Italian, reflecting the fiery chili!).
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Pasta
- 1 cup Wheat Penne Pasta or your preferred pasta shape, whole
Sauce Ingredients
- 1 Onion finely chopped, medium
- 4-5 clove Garlic minced
- 1 Bell Peppers capsicum, finely chopped
- 4 Tomatoes finely chopped, medium, or use 1 (28 ounce) can of crushed tomatoes
- 4-5 Mushrooms finely chopped
- 1 tbsp Pepper Flakes red
- 1 tbsp Chili Powder
- 2-3 leaves Basil fresh, or 1 teaspoon dried basil
- 1 tbsp Oregano dried
- 1-2 tsp Salt to taste
- 3 tbsp Olive Oil
- 1 tbsp Wine Vinegar or balsamic vinegar, red
Optional Garnish
- 1/4 cup Virgin Olive Oil extra, for garnish
- 2-3 leaves Basil for garnish, fresh
- 1 clove Garlic for garnish, minced
Instructions
Prepare the Pasta
- Boil the pasta in a large pot of salted water with 2-3 drops of oil. Cook until al dente, then drain, reserving about 1 cup of pasta water.
Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds, being careful not to burn it. Add the onion, mushrooms, and bell pepper, and sauté for 2-3 minutes, until slightly softened.
Simmer the Sauce
- Add the chopped tomatoes (or crushed tomatoes) to the pan along with the reserved pasta water. Bring to a simmer, cover, and cook for 10-15 minutes, until the sauce has thickened and the tomatoes have softened.
Add Spices and Pasta
- Stir in the red pepper flakes, chili powder, oregano, and basil. Simmer for another minute.
- Add the cooked pasta to the sauce and toss gently to coat. Stir in the red wine vinegar.
Serve
- Garnish with fresh basil, a drizzle of extra virgin olive oil, and a sprinkle of minced garlic (optional). Serve hot with garlic bread, if desired.
Recipe Notes
Expert Tips for the Best Arrabiata:
- Blanch your tomatoes: For a smoother, richer sauce, blanch the tomatoes by scoring an 'X' on the bottom, boiling them briefly, then shocking them in ice water before chopping. This removes the skins easily.
- Adjust the spice level: Start with less chili flakes and chili powder, and add more to taste. Remember, you can always add more spice, but you can't take it away!
- Don't overcook the pasta: Cook the pasta al dente (slightly firm to the bite) as it will continue to cook in the sauce.
- Use good quality ingredients: Fresh herbs and ripe tomatoes will make a huge difference in the flavor of your Arrabiata.
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Recipe Nutrition
Calories: 222kcalCarbohydrates: 30gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1815mgPotassium: 1135mgFiber: 11gSugar: 13gVitamin A: 6402IUVitamin C: 117mgCalcium: 128mgIron: 5mg
Monika Patel
Articles: 71
5 Comments
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Absolutely delicious! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.
Yum! This recipe is a must-try.
Absolutely mouthwatering! Great share.
This is exactly what I was looking for!