Penne with Vegan Arrabbiata Sauce

Penne with Vegan Arrabbiata Sauce

10
MARBALET 50

"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

3 h 20 m servings 389 cals
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Original recipe yields 14 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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)

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.

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 i...

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 ston...

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

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

As other raters suggested, I pared down the ingredients considerably. We still had leftovers, but since there are only two mouths to feed in my house, I didn't want to go overboard. The recipe i...