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Vegan Arrabbiata Pasta

Vegan Arrabbiata is a fiery tomato sauce made with ripe tomatoes, charred garlic, and roasted peppers, simmered to develop a smoky, spicy flavor. It features a bold, robust texture with a vibrant red hue, served over pasta or veggie noodles for a satisfying meal. The dish comes together quickly, perfect for weeknights craving heat and depth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic whole cloves for roasting
  • 2 cups ripe tomatoes chopped or crushed
  • 1 red bell pepper roasted pepper roasted and peeled
  • 2 tablespoons extra virgin olive oil plus more for serving
  • 1 teaspoon chili flakes adjust to taste
  • Salt to taste salt
  • 8 ounces pasta spaghetti or veggie noodles
  • Fresh basil or parsley fresh herbs for garnish

Equipment

  • Large skillet or saucepan
  • Blowtorch or grill (for charring)
  • Chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Pot for boiling pasta

Method
 

  1. Preheat your oven or grill and roast the red bell pepper until charred on all sides, then peel away the skin and set aside.
  2. Place whole garlic cloves on a baking sheet or directly on the grill to char until fragrant and slightly blackened, about 5 minutes. Once cooled, peel the garlic.
  3. Bring a large pot of salted water to a boil and cook your pasta until al dente, following package instructions. Drain and set aside.
  4. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the peeled garlic and sauté until fragrant, about 1 minute.
  5. Add the chopped tomatoes, roasted pepper, chili flakes, and a pinch of salt to the skillet. Stir well and bring to a gentle simmer, allowing the sauce to thicken and the flavors to meld, about 10 minutes.
  6. Use an immersion blender or transfer the sauce to a blender to blend until smooth and smoky, then return it to the skillet if needed. Taste and adjust salt or chili flakes as desired.
  7. Add the cooked pasta to the sauce, tossing gently to coat each strand evenly and heat through for 2–3 minutes.
  8. Serve the Arrabbiata hot, garnished with fresh basil or parsley and a drizzle of olive oil for extra richness.

Notes

For an extra smoky flavor, you can also char the garlic directly over an open flame or use smoked paprika for added depth. Feel free to adjust the chili flakes to your preferred heat level.