- Vegan & Vegetarian Recipes: VegKitchen.com - http://www.vegkitchen.com -
Posted By Nava On July 7, 2011 @ 6:37 am In Pasta Entrées,Pasta on the lighter side | No Comments
Arrabiata is an Italian term for “mad” or “enraged.” I imagine that the name of this pasta dish must have been inspired by its bold red sauce and seasoning. Pepperoncini (pickled Italian hot peppers, available in jars from most any supermarket) and red pepper flakes are its signature flavorings. Use the amounts given here as a guideline—for a spicier effect, taste the sauce, then slowly step up the quantity of these two key ingredients.
Serves: 4 to 6
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper and continue to sauté just until it has lost its raw quality and the onion is golden.
Add the pepperoncini, crushed tomatoes, fresh tomatoes, wine, red pepper flakes, and oregano to the saucepan, stir together, and bring to a simmer. Cover and simmer gently over medium-low heat for 15 minutes.
Combine the cooked pasta and sauce in a large serving bow. Toss with the parsley and basil. Season with salt and pepper, then add a bit more hot red pepper flakes if desired. Serve at once.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/pasta-and-noodles/pasta-on-the-lighter-side/pasta-arrabiata/
URLs in this post:
 Image: http://www.vegkitchen.com/recipes/pasta-and-noodles/pasta-on-the-lighter-side/pasta-arrabiata/attachment/pepperoncini/
 Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/
 Pasta Entrées: http://www.vegkitchen.com/category/pasta-entrees/
 vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-on-the-lighter-side/
Copyright © 2010 Nava Atlas Vegan Recipes. All rights reserved.