This Rigatoni Arrabbiata is a classic Italian pasta recipe! An easy vegan tomato sauce with garlic and red pepper flakes tossed with rigatoni and parsley. Known as angry pasta for its spicy kick! #arrabbiata #pastarecipes #veganpasta
Heat a large pot of water over high heat. Salt the water and cook the rigatoni to al dente as per package directions.
While the pasta water is heating, make your sauce. Heat oil in a small pot over medium heat.
Add garlic, red pepper flakes, and a pinch of salt. Sauté until garlic starts to very slightly brown, approximately 2-3 minutes.
Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors. If possible, I like to simmer on low for 30 minutes for deeper flavor.
When pasta is ready, drain. Add the sauce and parsley to the pasta. Stir to combine. Season to taste with salt and red pepper. Serve with Parmesan cheese if desired.
The intensity of heat will vary based upon the garlic and red pepper flakes that you use.I love to add some sautéed vegetables to the pasta, or you can add chicken, shrimp, or sausage for meat eaters.