Vegan Pasta Arrabbiata

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Vegan Pasta Arrabbiata

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Adjust Servings:
Arrabbiata Sauce
2 tablespoons Olive Oil
1 large Shallot - Finely Diced
1 tablespoon Garlic - Minced
1 tablespoon Sugar
2 tablespoons Basil Leaves - Chopped
1 teaspoon Salt
1 cup Vegan Chop House Cheese
1/4 teaspoon Cayenne Pepper
2 tablespoons Tomato Paste
1 tablespoon Lemon Juice 1/4 lemon
1/4 cup Vegan Butter
28 oz Italian Peeled and Diced Tomatoes - Canned
2 tablespoons Fresh Parsley
Italian Seasoning Mix
1/2 teaspoon Italian Seasoning Mix Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Parsley
1/4 teaspoon Garlic - Powder
1/4 teaspoon Onion - Powder
1/4 teaspoon Black Pepper - Ground
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried Rosemary
1 lb Rigatoni Pasta Penne Rigate I use rigatoni or penne pastas. My preferred choice is De Cecco - a high quality semolina pasta. You can use a gluten free substitute

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  • Gluten Free
  • Pasta
  • Quick

Buon appetito, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 35 mins
  • Serves 8
  • Medium


  • Arrabbiata Sauce

  • Italian Seasoning Mix

  • Pasta



Excuse me – Ara what? Arrabbiata, means angry in Italian – so I’m told. But, there’s nothing angry about this dish. Vegan pasta arrabbiata has a delicately balanced spicy edge to it. The spice shouldn’t overpower the full and deliciously rich tomato sauce and Italian seasonings. This vegan pasta arrabbiata recipe breaks away from the misguided expectations, set by uniformed patrons of fine Italian cooking. Be prepared for greatness.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan pasta arrabbiata recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan pasta arrabbiata recipe.

Don’t be put off by the word spicy if you are of that mindset. This is a fabulous pasta dish that can be made as gentle on your taste buds as you need it to be. Start with 1/8 teaspoon or a pinch of cayenne pepper, if you’re not sure of your limits. 1/8th shouldn’t scare the most timid of tastes. I don’t go above ¼ teaspoon because I love the full flavors of the dish, which shouldn’t be overpowered by heat.

Here are a few more Italian inspired Vegan Chop House favorites; Pasta Bolognese, Minestrone Soup, Pesto Pasta, Bow-tie Pasta with Black Truffle Butter and Cremini Mushrooms, and Rigatoni Pasta.

It’s great to be a vegan, the Vegan Chop House way. The home of crazy good food.

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Arrabbiata Sauce

Place a large saucepan on a medium heat. Sauté the diced shallots and garlic for 5 minutes in olive oil and 2 tablespoons of butter. Add the sugar, basil, lemon juice, Italian Seasoning, tomato paste, black pepper, and contents from the canned tomatoes. Bring to a soft boil. Then reduce heat to a simmer for 10 minutes.


Add the Vegan Chop House cheese to the sauce. Simmer very gently for 10 minutes. Stir in the fresh parsley.


Place a large saucepan of water on a high heat and bring to the boil. Add 1 teaspoon of salt to the water. Place the rigatoni pasta in the boiling water. Make sure the water comes back to the boil quickly by placing a lid over three-quarters of the pan. Remove the lid when the water is boiling. Set a timer for 10 minutes. Boil the pasta to el dente (should be firm to the bite, but not hard). Remove most of the pasta water and pour roughly 1 cup of the remaining water and the pasta into the sauce. Keep on a low heat for 4 minutes. The pasta should have absorbed the water and part of the sauce into the pasta.


Stir well and serve warm.

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