Easy Vegan Tagliatelle with Spicy Arrabbiata Sauce
Homemade vegan-friendly tagliatelle pasta with a spicy arrabbiata sauce.
Ingredients
Pasta Dough
- 300g Plain flour
- 150ml Water
- 1 tbsp Olive oil
- 1/4 tsp Salt
Arrabbiata Sauce
- 1 tbsp Olive oil
- 1/2 Onion (finely chopped)
- 1 Chili (finely chopped)
- 1 Garlic clove (finely chopped)
- 1 tsp Dried basil
- 1/2 tsp Cayenne pepper
- 1/4 tsp Chilli flakes
- 400g Chopped tomatoes
- 1 tbsp Tomato puree
- 1 tbsp Flat leaf parsley
To Serve
- Vegan parmesan (optional)
Instructions
- Add the plain flour, water, olive oil and salt into a large mixing bowl. Lightly flour your hands and combine the ingredients together to form a dough. Lightly dust your worksurface with flour and knead the dough for 8 minutes until smooth. Wrap in clingfilm and put in the fridge to chill for 30 minutes, whilst you make the sauce.
- Heat the oil in a large pan to medium. Add the onion and fry for 3 minutes, stirring frequently. Add the chili and garlic and cook for a further minute.
- Add the basil, cayenne pepper, and chili flakes and cook for a further minute. Add the chopped tomatoes and tomato puree to the pan. Fill the tomato can half full with water and add to the pan, season with salt and pepper to taste. Bring to a boil and then simmer on low for 15-20 minutes until desired consistency (you can add pasta water if the sauce is too thick).
- Whilst the sauce is simmering, remove the dough from the fridge and clingfilm. Lightly flour your worksurface and cut the dough in half. Using a rolling pin that's dusted in flour, roll the dough into a rectangle shape, turning and flipping frequently so the dough doesn't stick (keep flouring the dough when needed). Ensure the dough is rolled thinly to around 1-1 1/2mm thick. Using a ruler and a knife, cut the pasta into 1cm thick strips. Lightly dust with flour and lay to the side on a flour-dusted surface. Repeat with the other half of the dough, until all the dough is used.
- Bring a saucepan half filled with water to the boil. Add a pinch of salt and 1tbsp olive oil to the water, so the pasta doesn't stick. Add the pasta and boil for 3-4 minutes. Using tongs transfer the pasta into the sauce and stir until well combined. Add the flat leaf parsley just before removing from the heat. Serve in large bowls and add vegan parmesan cheese if you like.