Penne with Vegan Arrabbiata Sauce Recipe -
Penne with Vegan Arrabbiata Sauce Recipe
  • READY IN 3+ hrs

Penne with Vegan Arrabbiata Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2005

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 easy and excellent :) S

Most Helpful Critical Review
Jul 26, 2007

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 frying pan with the amount of sauce that I wanted. I heated it through for about a minute and the pasta took on more of the flavour of the sauce. (grandma's trick)

Aug 16, 2004

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)

Jul 23, 2007

Very good and very simple. I used the advice of another of only using 1 - 28oz can instead of 7 and it worked out awesome.

Apr 16, 2010

Simple, wonderful. It's amazing that this happens with so few ingredients! The long simmer really is essential to concentrate the tomato flavors; I simmered mine for five hours (just because it was more convenient) and honestly, I'd recommend at least four. After three, I thought the tomatoes were still a little sharp. My two biggest concerns going in were the oil and the crushed red pepper; I was afraid there'd be too much oil and too little chili. Wrong on both counts. I made the full recipe and will be happy to freeze it to use for another three meals. Thanks!

Jul 25, 2013

I, for one, am glad to have left over sauce to freeze for another time. This is an excellent and a very quick, tasty sauce, tweaked or not. Recipes are guidelines, not something written in stone.

Nov 14, 2008

the best, easiest, favored recipe! yummy!!!

May 17, 2010

Oops - just saw what my mistake was -- I used only one can of tomatoes! Definitely scale bale. very easy.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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