Impossible Foods Penne Arrabiata Recipe made with Impossible Burger Easy Ground Beef Recipes with Few Ingredients

A Family Meal

Impossible™ Penne Arrabiata

4 Servings

20 Ingredients

Not Too Tricky

By Chef Traci des Jardins

Traci des Jardins

75’ Total time=30’ Cooking + 45’ Preparation

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. 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.

The very first step in this recipe requires planning ahead of time as 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. The final sauce pairs beautifully with parmesan as your heart desires, some black pepper, and garnished with with some sprigs of parsley.

Looking for an even quicker way to dinner? Substitute new Impossible™ Italian-style Beef Meat From Plants for the Impossible meat in this recipe--two pacakges of the Italian-style should do the trick! Enjoy.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

20 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
Marinade
2 tbsp Olive Oil
Arrabiata Sauce
1 lb Penne Pasta
Salt
Grated Parmesan, if desired
Black Pepper, to taste
1/2 Cup Italian Parsley Leaves

Marinade

2 tbsp Italian Seasoning Mix (Dried Basil, Parsley, Oregano, Marjoram, Garlic, Onion)
1/2 tsp Fennel Seed, Crushed
1 tbsp Red Wine Vinegar

Arrabiata Sauce

2 tbsp Olive Oil
1 Small Yellow Onion, Peeled And Finely Diced
4 Cloves Garlic, Peeled And Finely Chopped
1 tsp Red Chili Flakes
1/2 Cup Dry White Wine
28 oz Can Crushed Tomatoes
1 tsp Salt
Black Pepper to taste

How to prepare

Step 1: 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.

Step 2: 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.

Step 3: Cook the Arrabiata Sauce

Add the 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 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.

Step 4: 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.