penne arrabbiata

• 份量: 4 servings
• 活動時間: 12 minutes
• 總時間: 27 minutes

食材

3 C uncooked penne noodles

1 tbsp olive oil

2 vegan Field Roast Italian Sausages

2 garlic cloves, minced

1/2 tsp chili flakes (1/4 tsp for less spice)

1/4 C finely diced pickled pepperoncini peppers

1-2 tbsp brine from the pickled pepperoncini peppers

1 C canned crushed tomatoes

ground black pepper, to taste

1/4 C finely chopped basil leaves

vegan parmesan

步驟

While your pasta is boiling in salted water, prepare the sauce by heating a large pan over medium heat and adding 1 tablespoon of olive oil and the vegan Italian sausage. Brown the sausage for 4 to 5 minutes and once it has some colour on it, add minced garlic and chili flakes. Lower the heat to medium-low to prevent the garlic from burning.

Stir in the pickled pepperoncini peppers and brine. Sauté for 3 to 4 minutes. Stir in the crushed tomatoes and bring it up to a simmer for 4 to 5 minutes. Once pasta is cooked to al dente, drain it and toss it in the pan with the sauce.

Toss in ground black pepper, fresh basil, and a drizzle more of olive oil. Serve immediately and garnish with vegan parmesan if desired.