1 tablespoon plus 1/4 cup olive oil
1 onion, diced
1 jalapeno or red chili, finely diced
3 cloves garlic, minced
2 (16 ounce) cans diced Italian tomatoes
1 (6-ounce) can tomato paste
3/4 cup dry white (or red) wine
1/2 tablespoon white wine vinegar
2 teaspoons crushed red pepper
salt, to taste
pepper, to taste
1 (13.25-ounce) box whole wheat rotini pasta
1/2 cup Italian flat leaf parsley, for garnish
vegan parmesan, optional
This pasta is a nice change from traditional maranara sauce. It has a spicy kick to it, and it more chunky than saucy.
Arrabiata Sauce: 1. Heat 1 tablespoon olive oil in saute pan over medium-high heat. Add onions and jalapeno. Cook for 5 minutes, or until softened. (I recommend using a food processor to dice your onions and chili, to get them extra fine which helps with the texture of the sauce.)
2. Reduce heat to medium and add in your minced garlic. Cook for another five minutes.
3. Add in 1/4 cup olive oil, diced tomatoes, tomato paste, wine, salt, and pepper and simmer on medium-low for about 20 minutes. The rest of the olive oil is added to the sauce while simmering, along with the white wine vinegar and crushed red pepper.
Pasta:4. In the meantime, bring a pot of salted water to a rolling boil, and cook the rotini for 8 to 10 minutes, or until al dente. Drain and mix your rotini in the arrabiata sauce, warming through. (You can use penne pasta if you like, but I think the texture of the rotini allows the sauce to stay on the noodles better.)
5. Serve immediately with as much of your parsley garnish and vegan Parmesan as you'd like.
Source of recipe: I wrote this recipe based on off the basic priciple of an Arrabiata sauce. I love my pasta spicy, and the wine adds a savory element to this dish.