- Not Too Tricky
75 Total TimeTotal Time
Pasta arrabiata is a familiar red sauce-based pasta dish that many people enjoy—but without knowing what the ‘arrabiata’ part is even about. Arrabiata means “angry” in Italian. That’s right, this recipe is for angry pasta. Why would your pasta ever be angry? Unlike other red pasta sauces, arrabiata is characterized by its use of red chile pepper as one of the core ingredients—and the extra spiciness inspires the angry part. This tasty Impossible Penne Arrabiata recipe features a sauce that’s just as angry as it needs to be, using meat made from plants.
The very first step in this recipe is something you’ll need to plan ahead for since it involves marinating. Simply combine the Impossible™ Beef in a mixing bowl with the vinegar and spices, cover, and place inside your fridge for at least 45 minutes. You can marinate it for up to two days beforehand, so feel free to really get ahead of yourself if need be.
When you’re ready, cook the Impossible Beef with a bit of olive oil and set aside—it’s sauce time. The first part moves quickly, so make sure you’ve got everything ready. Cook your onion, garlic, and red chile pepper flakes in olive oil for a few minutes, then add the white wine and reduce it down to nearly dry. Add in the tomatoes, cover, and simmer the sauce for 20 minutes while all the flavors get to know each other better. If things look a little too thick, just throw in a splash of water to help thin it out. Add the Impossible Beef back into the pan, salt and pepper to taste, and you’re ready for the final phase.
After you’ve cooked and drained your penne pasta, mix it into your sauce. Top with as much parmesan as your heart desires, crack some pepper on it and garnish with some sprigs of parsley. You should now have enough for 4-6 servings, but good luck having any leftovers for later.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Beef
- 1 Small Yellow Onion, Peeled and Finely Diced
- 4 Cloves Garlic, Peeled and Finely Chopped
- 1/2 Cup Italian Parsley Leaves
- 28 Ounce Can Crushed Tomatoes
- 1 Pound Penne Pasta
- 2 Tablespoons Italian Seasoning Mix (Dried Basil, Parsley, Oregano, Marjoram, Garlic, Onion)
- 1 Teaspoon Red Chili Flakes
- 1/2 Teaspoon Fennel Seed, Crushed
- 1 Tablespoon Red Wine Vinegar
- 4 Tablespoons Olive oil
- 1/2 Cup Dry White Wine
- Grated Parmesan, if desired
- 1 Teaspoon Salt, plus additional to Taste
- Black Pepper, to taste
MARINATE THE IMPOSSIBLE BEEF
In a large mixing bowl, combine Impossible Beef with the Italian seasoning mix, crushed fennel seed and red wine vinegar. Cover, place in the fridge, and allow to marinate for at least 45 minutes or up to 2 days.
COOK THE IMPOSSIBLE BEEF
Place two tablespoons of the olive oil into a large pot over medium high heat. When the pan is hot, add the Impossible Beef mixture, spreading it out in a layer so that it will brown. Allow to cook for two minutes or until nicely browned, and then flip to brown for another two minutes on the other side. Remove from the pan and set aside.
COOK THE ARRABIATA SAUCE
Add the remaining 2 tablespoons of olive oil to the pan, then the onion, garlic and red chili flakes, cooking for four minutes. Add the white wine and reduce until almost dry. Add the tomatoes, cover, and reduce to a simmer, cooking for 20 minutes. Add 1 teaspoon salt, and a little splash of water at this point in the cooking process if the sauce starts to thicken too much. At the end, add the Impossible Beef mixture back into the tomato sauce, mix, and adjust the seasoning with salt and pepper to taste.
MAKE THE PASTA
Bring a large pot of water to a boil, salt, and cook the penne according to directions. When done, drain the pasta and mix with the sauce, garnish with Parmesan cheese if desired, and serve with cracked pepper and Italian parsley leaves on top.
SERVE, SHARE, AND ENJOY
Makes 4-6 portions.
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