Penne with Fresh Arrabbiata Sauce


This month marks my first year participating in Vegan Month of Food or otherwise known as Vegan MOFO. There are 700 blogs signed up to post for 5 days a week for the whole month of November! GO and check out their list and make sure to check out my website too at Opera Singer in the Kitchen.

1 pound dry penne pasta
6 red chiles, seeded and chopped
1 onion, diced
2 garlic cloves
3 Tablespoons extra virgin olive oil, divided
2 teaspoons Italian seasonings
1 1/2 teaspoons pink Himalaya salt
1 Tablespoon maple syrup
1 teaspoon garlic powder
1 28-ounce can petite diced tomatoes


Heat 1 Tablespoon olive oil in large skillet on medium heat. Add chopped peppers and onions and fry for 10 minutes. Add garlic and seasonings, except for the maple syrup and the rest of the olive oil). Continue frying for 5 more minutes.

Add the tomatoes and increase heat to medium high heat simmer for 10 minutes. Remove from heat and let rest for 5 minutes. Add mixture to a blender or high-powered blender (Vitamix) and blend well until smooth.

Pour the smooth sauce back in the skillet and drizzle the 2 Tablespoons of olive oil and the maple syrup as well and heat on low while pasta cooks. Cook penne according to packaged directions.

Sprinkle vegan parmesan cheese to make a complete meal.

Vegan Parmesan Cheeze
1/4 cup nutritional yeast
3/4 cup raw walnuts
1/2 Tbsp sea salt

In a food processor, add all the ingredients and pulse until the mixture resembles wet sand. Makes 1 cup.

  1. EleonoraNW3 3 November 2010 at 20:48

    Well done! Vegan MOFO sounds really interesting. I’ll definitely chek your website too! I was wondering what exactly “italian seasoning” is..I mean, what is it made of?

  2. singerinkitchen 3 November 2010 at 20:50

    Italian seasonings, ha ha, I reazlied how that might sound to Italians. It is an even mixture of Oregano, Marjoram, Thyme, Rosemary, and sage. Thanks for asking.

  3. EleonoraNW3 3 November 2010 at 20:57

    Thanks! Well actually it sounds pretty italian ­čÖé

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