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Vegan Arrabbiata Pasta

This vegan arrabbiata is a fiery, tomato-rich pasta dish that comes together in one pan with minimal effort. Bright and bold, the sauce features garlic, red pepper flakes, and ripe tomatoes, creating a spicy, velvety coating for hearty pasta shapes. The final dish is vibrant, slightly chunky, and bursting with flavor and heat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 can crushed tomatoes 400g / 14 oz
  • 1 handful fresh basil roughly torn
  • to taste salt start with a pinch
  • 250 g pasta rigatoni, penne, or your choice
  • optional vegan Parmesan or nutritional yeast for serving

Equipment

  • Large skillet
  • Wooden spoon
  • Sharp knife
  • Chopping board
  • Measuring jug

Method
 

  1. Cook your pasta in boiling salted water until just al dente, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat until shimmering and fragrant.
  3. Add minced garlic and red pepper flakes to the oil. Sauté for about 30 seconds to 1 minute until the garlic is fragrant and just beginning to turn golden.
  4. Pour in the crushed tomatoes, stirring to combine with the garlic and chili. Bring the mixture to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and smells vibrant.
  5. Season the sauce with salt to taste. If desired, add a tiny pinch of sugar to balance acidity, then stir in torn basil leaves for a fresh herbal aroma.
  6. Add the cooked pasta directly into the skillet with the sauce. Toss well to coat each piece evenly, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling.
  7. Cook together for another 2 minutes over low heat so the flavors meld, and the sauce becomes silky and vibrant.
  8. Taste and adjust seasoning if needed—add more chili flakes for heat or salt for flavor balance. Serve hot, garnished with extra basil or vegan Parmesan if desired.