This quick, vegan, vegetarian, dairy-free, sugar-free penne arrabbiata can be made with your favorite gluten-free pasta brand. Made with crushed red pepper flakes and simple red sauce.
Ingredient
– 1 pound penne pasta– 3 Tablespoons extra-virgin olive oil– 2 garlic clove– 1 28- ounce whole peeled San Marzano DOC tomatoe– ½ teaspoon red pepper flake– 1 teaspoon sea salt– 1 small bunch fresh Italian parsley
Direction
1
Heat oil: Heat olive oil on medium-high in a large sauté pan or saucepan until shimmering.
Add garlic and pepper flakes: Sauté garlic and crushed red pepper flakes for a minute or until fragrant.
2
Next, add tomatoes and juices. Before adding them to the pan, I break them and remove the hard stem. Stir and break them with your wooden spoon.
3
Once the sauce simmers, reduce the heat to medium-low. Simmer for 25–30 minutes. Keep heating the sauce until it simmers. Then reduce heat to medium (or medium-low) to keep the sauce simmering for 30 minutes or until it reaches your desired consistency.
4
In the last 15 minutes of simmering, boil a large pot of pasta water. When boiling, add salt. Cook pasta: Add pasta and cook for 1-2 minutes before al dente.
5
Stir in the parsley and salt. Taste the sauce and add salt, pepper, and crushed red pepper flakes as needed.
6
Drain pasta in a colander, reserving some water. Transfer pasta to sauce pan immediately. Increase heat and stir with sauce. Thin it with reserved starchy pasta water if needed.
7
Plate the pasta: Add more chopped fresh parsley if desired. Enjoy!