Growing up, a restaurant we frequented rather often was Macaroni Grill, and my go-to dish was always a build-your-own pasta with farfalle, spicy arrabiata sauce, and chicken topped with parmesan. I recently had a craving for pasta arrabiata and decided to veganize one of my favorite Italian dishes from my childhood. I hope you enjoy it as much as I did!
- 3-quart saucepan
- 4-quart pot
- Non-stick skillet or saucepan
For Pasta Arrabiata
- 12 oz. tri-color rotini
- 2-4 tbsp olive oil
- 4 cloves garlic minced
- 26 oz. can diced tomatoes
- 1 tsp crushed red chili pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
For Vegan ‘Chicken’
- 4 oz. dry soy curls
- 1 cup vegetable broth
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/2 tsp ground white pepper
- 1 tsp salt
- In a 4-quart pot, add two to three quarts filtered water for the pasta, cover, and bring to a boil. Add 1/2 tsp salt. While waiting for water to boil, continue to step two.
- Heat a non-stick skillet/saucepan over medium-high heat. Add broth, poultry seasoning, garlic powder, ground white pepper, and salt. Bring to a boil, add dry soy curls, and stir until water has been absorbed by the soy curls. Reduce heat to low. Stir occasionally.
- Heat 3-quart saucepan over medium-high heat. Once hot, add olive oil and allow to get hot. Add minced garlic and crushed red chili flakes to oil and stir until fragrant, or about 1 minute.
- Add diced tomatoes to the saucepan with garlic, oil, and red pepper. Increase heat to high. Add salt, Italian seasoning, and a little more crushed red pepper if you would like some extra heat. Cover and let cook on high for about 10 minutes, stirring often or every couple of minutes.
- By this point your water should be boiling, so add your pasta to the boiling water now and cook uncovered according to the instructions on the package, or about 10 minutes.
- Once the sauce has boiled for 10 minutes or so, turn off heat, and give it a little stir. Drain the pasta in colander and rinse with hot water. Return pasta to pot (making sure heat it no longer on) and toss with a small amount of olive oil to prevent the pasta from sticking, and to coat it in oil so it doesn’t lose excess moisture.
- Add sauce and soy curl to pasta. Stir. Chop some fresh basil, add to pasta, and stir. Try adding vegan cashew parmesan too! Serve and enjoy!