This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
Growing up in an Italian household meant it was basically guaranteed a beautiful pasta bake was the star of Cristmas dinner. And since adopting a plant-based diet over a decade ago, that has not changed!
This year we’re excited to add another option for your holiday tables: The Best Vegan Manicotti! This dish takes everything we love about a classic Italian pasta bake and adds a plant-based twist that’s hearty, flavorful, and perfect for sharing with loved ones. You won’t regret adding it to your Christmas menu.
Ingredients You’ll Need
Manicotti shells: Most store-bought manicotti are egg-free and naturally vegan, but always check the box ingredients. For this vegan pasta bake, you’ll need 14 shells.
Tofu ricotta: We highly recommend using our Homemade Tofu Ricotta in this recipe, but if you need to use store-bought, you’ll need about 2 cups.
Vegan cheese: In addition to the tofu ricotta, you’ll needvegan mozzarella cheese shreds and vegan parmesan cheese. Homemade or store-bought works well.
Spinach: Fresh spinach is best because you won’t need to worry about excess water in your manicotti filling.
Flax egg: Helps to bind the cheese filling together, similar to a traditional egg.
Prepare the flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix together and set aside.
Make the vegan ricotta cheese. Add the tofu ricotta (make this in advance!) and dairy-free parmesan, spinach, flax egg, and 1 cup of vegan mozzarella cheese shreds to a medium-sized mixing bowl.
Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the baking dish.
Pipe the cheese into the manicotti. Add the ricotta filling to a piping bag with a wide tip. Fill each manicotti shell with the ricotta mixture and lay them horizontally in the baking dish. It can be helpful to pipe the manicotti from both sides to make sure it is evenly filled.
Top with cheese and marinara. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining marinara sauce.
Bake. Cover the baking dish tightly with foil, then bake for 30 minutes. After 30 minutes, remove the cover and continue baking for another 10 minutes or until the cheese is bubbly and melted.
Enjoy. Garnish with fresh basil or fresh parsley, and enjoy!
If you’re serving manicotti as your Christmas dinner, make sure to browse our Top 50 Vegan Christmas Recipes for additional holiday sides that you may enjoy.
Frequently Asked Questions
I don’t have a pastry bag. What else can I use to fill the manicotti?
A ziplock bag is the next best thing! Fill a large ziplock bag with the cheese filling, seal it tightly, then snip off one of the bottom corner with kitchen scissors.
Can I make this baked pasta gluten-free?
If you are able to find gluten-free manicotti, yes! Aside from the pasta shells, the remainder of the ingredients in the recipe are naturally gluten-free.
Can I use frozen spinach?
Yes, but make sure to thaw and drain the excess moisture before adding it to the cheese mixture. This will keep the filling from being watery and seeping out of the manicotti shells.
How long will this pasta bake keep?
Once baked, leftover manicotti will keep in an airtight container for up to 5 days in the refrigerator.
Make Ahead Instructions
If you’re planning to serve this vegan manicotti for the holidays, prepping it ahead of time can make your day much smoother and stress-free. For starters, you can make the Tofu Ricotta Cheese up to 3 days in advance.
You can also prepare the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through recipe step 6, then cover tightly with foil.
Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This Vegan Manicotti is filled with a cheesy, spinach tofu ricotta, smothered in marinara sauce, extra creamy vegan cheese, then baked to bubbly, golden perfection. Perfect for simple weeknight dinners or holiday feasts!
Prepare flax egg. Combine 1 tablespoon flaxseed meal and 3 tablespoons of water. Mix and set aside.
Make tofu ricotta. Please refer to the instructions in that recipe, which can be found here.
Mix together the filling. In a medium bowl, mix together the tofu ricotta, 1 cup of dairy-free mozzarella cheese, dairy-free parmesan, spinach, and flax egg.
Begin to assemble. Prepare a 9×13 baking dish and add 1 cup of marinara sauce to the bottom of the dish.
Pipe in the filling. Add the filling we prepared in step 4 to a pipping bag with a wide tip. Fill each manicotti noodle with the ricotta mixture and lay them horizontally in the baking dish.
Top with sauce and cheese. Cover the filled manicotti with the remainder of the marinara sauce and top with the remaining cheese.
Bake. Cover and pop in the oven for 30 minutes. Remove the cover and continue baking for another 10-15 minutes or until the cheese is bubbly and melted.
Garnish and enjoy! Top with fresh parsley or basil and dig in!
Notes
Storage: Once baked, leftover manicotti can be stored in an airtight container in the refrigerator for up to five days.
Make-Ahead Instructions: You can make the Tofu Ricotta Cheese up to 3 days in advance and the entire manicotti bake up to 24 hours in advance. To do this, follow the recipe through step 6, then cover tightly with foil. Store the uncooked manicotti in the fridge until you’re ready to bake. Before baking, let the dish rest at room temperature for about 30 minutes, then proceed with baking as directed.
This everything bagel pasta takes linguine pasta with a creamy cheese sauce and elevates it to out-of-this-world delicious with the popular bagel spice.
This everything bagel pasta takes linguine pasta with a creamy cheese sauce and elevates it to out-of-this-world delicious with the popular bagel spice.
This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is…
This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any special dinner.
The other day I was brainstorming fall desserts (as cookbook authors do!) and I was struck by the idea of a pumpkin-flavored tiramisu. Turns out it’s a thing already, but I set about to put my spin on it. When Alex and I took the first spoonful, we knew it was a keeper.
This luscious pumpkin dessert has layers of fluffy, cozy spiced mascarpone cream mixed with coffee and amaretto-soaked lady fingers, which meld together into a sort of fall bliss. Using cold brew coffee makes the prep a breeze, and you can make it up the night before. I immediately imagined it on Thanksgiving dessert tables, and it has the makings of a dessert you could become known for (is she bringing the pumpkin tiramisu this year?).
Tips for making pumpkin tiramisu
A classic tiramisu is simple to put together, but here’s the thing—you have to wait 4 hours or overnight for the flavors to meld. As an impatient person, that’s not something I’m always willing to do (which is why we have a cheater Tiramisu Sundaes recipe in our latest cookbook!). But this pumpkin tiramisu is worth the wait: and it’s perfect for holidays where you want to prep things in advance. Here are a few tips:
Dip the lady fingers quickly. All you need is to briefly wet the ladyfingers in the coffee mixture. If you let them soak even a few seconds, they start to become soggy.
Break the lady fingers as appropriate to fit in your pan. In a 9 x 9 pan, they cover most of the layer but have to be broken to do so (see below).
Refrigerate overnight. You can get away with up to 4 hours for refrigeration, but the best set is overnight.
A trick we’ve found for the coffee in tiramisu is to use cold brew coffee! We’ve been using when recipes call for cold espresso (for example, our Frozen Espresso Martini) and it works perfectly. Here, you’ll want to dilute the purchased concentrate using the instructions on the bottle to make cold brew coffee—it’s usually 1:1 coffee to water.
Of course, you can also use the classic: chilled espresso! Here’s our master method for how to make espresso. Strong coffee also works: simply make double strength of your classic recipe and chill it before making the pumpkin tiramisu.
Substitutes for the liqueur
Do you need alcohol in this pumpkin tiramisu? It’s actually not required (and traditional Italian recipes didn’t always include it), and this recipe tastes just as good without it. However, adding a bit does add just the right nuance to the flavor.
Our favorite liqueur for tiramisu is amaretto, that sweet Italian almond-flavored liquor that you might have for making an amaretto sour. You can also use rum or Kahlua.
Storing leftovers
This pumpkin tiramisu is best made in advance and stored overnight. It can be stored refrigerated for 1 day after the overnight storage, for a total of up to 2 days. After 2 to 3 days, the lady fingers start to break down so we don’t suggest storing it for longer.
Dietary notes
This pumpkin tiramisu recipe is vegetarian. For gluten-free, use gluten-free lady finger cookies.
This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any fall dinner.
8 ounces (1 cup) mascarpone cheese, room temperature
¾ cup heavy whipping cream
1 ½ cups strongly brewed coffee, cold espresso, or cold brew (watered down; not concentrate*)
2 tablespoons amaretto or rum (optional)
24 lady fingers (7 ounce package)
Instructions
To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, and vanilla extract. Whisk together until smooth. Add the heavy whipping cream and mascarpone cheese. Use a whisk attachment on medium speed with an electric mixer or a hand-held whisk to beat until thick and fluffy, about 1 minute.
In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the lady finders in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer.
Take half of the pumpkin mixture and smooth it over the top of the lady fingers. Add another layer of dipped lady fingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer.
Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).
Notes
*Notes: If using bottled cold brew concentrate, water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water).
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
This vegan tofu marsala recipe is our take on the classic Italian-American recipe, Chicken Marsala. It’s just as rich, creamy, and will please even the biggest tofu skeptics! Quick enough for casual weeknights, but impressive enough for entertaining dinner guests or enjoying a date night at home.
Tofu is one of our favorite ingredients to use to mimic the texture of chicken. It has a great firmness, absorbs flavors well, and is a good source of protein. In addition to tofu marsala, we’ve used it in many of our popular recreations of our favorite Italian-inspired recipes. Give it a try in our Tuscan Vegan Chicken, Vegan Carbonara, and Air Fryer Herbed Tofu.
Ingredients You’ll Need
All-purpose flour: Used to dredge the tofu before pan frying. This will help give the tofu a light and crispy coating and thicken the sauce.
Spices: To season the flour mixture, you’ll need salt, ground black pepper, garlic powder, onion powder, and poultry seasoning. Despite its name, poultry seasoning is naturally vegan!
Tofu: For the best texture, we highly recommend using super firm tofu. If you don’t have access to super firm tofu, opt for extra-firm tofu, but don’t go any softer. If you use tofu that is too soft, it will be too wet and fall apart during the pan-frying step.
Dairy-free butter: Used to pan-fry the tofu and infuse the dish with a creamy, buttery richness. We typically use Country Crock, but any vegan buttery sticks will work well.
Aromatics: Sautéed minced shallot, garlic, and fresh thyme infuse the dish with their aroma and deep flavor.
Mushrooms: Adds the classic earthy, umami flavor to the dish. We used cremini mushrooms (baby bella mushrooms), but shiitake mushrooms would work well as an alternative. If you’re looking for a milder mushroom flavor, opt for white button mushrooms.
Marsala wine: An essential ingredient in any “chicken” marsala! It provides the signature sweet flavor to the sauce and helps to deglaze the pan and work all those crispy, browned bits into the final dish.
Cooking sherry: Complements the marsala wine by adding additional sweet and nutty depth of flavor. If you don’t have access to cooking sherry, opt for additional marsala wine.
Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.
Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at at time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
Add remaining ingredients. Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes.
Enjoy! Garnish with fresh parsley and salt and black pepper to taste, serve immediately over mashed potatoes or fresh pasta.
We have not tested it, but you may be able to use a 1:1 gluten-free flour blend in the dredge. If you give it a try, leave a comment down below with your results.
Do I need to press the tofu?
If you are using super firm tofu that is vacuum sealed, it is pre-pressed and does not require any additional prep work. If you are using an extra firm tofu, particularly water packed extra firm tofu, we highly recommend pressing it for 30 minutes to 1 hour before slicing and dredging.
Is marsala wine and cooking sherry vegan?
This depends on the brand, but to confirm whether or not your wine and cooking sherry is vegan, search for it on Barnivore. They double and triple check their results and can ensure you’re meal is 100% vegan!
Storage Instructions
Transfer any leftovers to an airtight container and refrigerate for 3-4 days. Freezing is not recommended. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving.
Reheat leftovers in the microwave or in a skillet until warmed through.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and…
This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.
Looking for a cozy fall dinner idea? Have we got the thing for you. This gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug.
This recipe is so delicious, we find ourselves sneaking bites from the pan after we think we’re done. It’s become a family favorite and we make it on repeat every fall. It’s also easy to make, defying the notion that gnocchi can’t be simple. Here’s how it’s done!
Featured reader comment
“Made this for lunch today, added some Field Roast vegetarian apple and sage sausage – really really excellent!” -Emma
Basic steps for this pumpkin gnocchi bake
Sometimes you stumble upon things better than you bargained. This pumpkin gnocchi bake turned out much better than we were hoping. It’s become a hands-down favorite, with pillow potato gnocchi drenched in savory pumpkin sauce and creamy pockets of goat cheese.
It’s made with packaged gnocchi for ease of preparation: and these days, you can find some really great packaged gnocchi at the grocery. Of course you can make your own if you’d like, too! Here are the main steps to this recipe:
Make a quick pumpkin sauce: Mince garlic, then heat olive oil in a skillet. Sauté garlic for 1 to 2 minutes, then carefully add canned pumpkin puree, vegetable broth, chili powder, nutmeg, salt and pepper. Simmer about 10 to 15 minutes until the sauce becomes thick, then stir in a bit of Greek yogurt.
Cook the gnocchi: Meanwhile, boil the gnocchi in a large pot of salted boiling water, about 2 to 3 minutes, until they float.
Bake the gnocchi: Place the pumpkin sauce and gnocchi in a baking dish. Top with dollops of goat cheese and fresh thinly sliced sage. Bake 15 minutes until heated through and bubbly.
Goat cheese features prominently in this recipe. But if you’re not a goat cheese fan, never fear! You can substitute other cheeses in this recipe. For this use of goat cheese, we’d use fresh mozzarella torn into pieces: then it would become gooey when baked in a similar way to the goat cheese.
Another option could be ricotta cheese: but we’d add some salt and pepper to season it first, since it has a much more bland flavor than goat cheese. Or, you could try our Easy Creamy Gnocchi recipe instead, which uses Pecorino Romano cheese.
Is goat cheese healthy?
You might be wondering, is goat cheese healthy? Or at least, is it better for you than cow’s cheese? There are several great things about goat cheese versus a standard cow’s cheese like cheddar or mozzarella. Goat cheese (via Prevention):
Has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
Has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
Is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese.
Dietary notes
This baked gnocchi recipe is vegetarian. For gluten-free, find gluten-free gnocchi.
Frequently asked questions
What is a pumpkin gnocchi bake?
Pumpkin gnocchi bake is a comforting and flavorful dish made with pillowy potato gnocchi, creamy pumpkin sauce, and melted cheese, often baked in a casserole dish. It’s a perfect fall or winter meal that combines seasonal flavors with hearty ingredients.
Can I use homemade gnocchi for this recipe?
Yes, you can definitely use homemade gnocchi if you prefer. However, store-bought gnocchi works just as well and saves time in the kitchen.
What can I serve with pumpkin gnocchi bake?
Pumpkin gnocchi bake is a hearty and satisfying dish that pairs well with a simple fall salad or winter salad, or roasted vegetables. You can also serve it with crusty bread to soak up the delicious sauce.
2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
Instructions
Preheat the oven to 375F.
Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.
Notes
*If you’re making this for a crowd, it’s easy to double and use a 9 x 13 pan!
Pizza in a mug is the ultimate solution for when you’re craving pizza but don’t have the time or patience to make an entire pie. This microwave mug pizza is incredibly simple, using basic pantry ingredients to create a single-serving pizza …
Pizza in a mug is the ultimate solution for when you’re craving pizza but don’t have the time or patience to make an entire pie. This microwave mug pizza is incredibly simple, using basic pantry ingredients to create a single-serving pizza that’s ready in just minutes. With a soft, chewy crust, tangy pizza sauce, and…
If you love a spicy red sauce, this arrabbiata sauce recipe is for you! A hot bowl of pasta with arrabbiata sauce, or sugo all’arrabbiata in Italian, will warm you up on a chilly day. Arrabbiata literally means angry in Italian. The Romans call any recipe “arrabbiatto” when it’s cooked with enough garlic and chili…
If you love a spicy red sauce, this arrabbiata sauce recipe is for you! A hot bowl of pasta with arrabbiata sauce, or sugo all’arrabbiata in Italian, will warm you up on a chilly day. Arrabbiata literally means angry in Italian. The Romans call any recipe “arrabbiatto” when it’s cooked with enough garlic and chili to make you thirsty. I love it!
Like its cousin marinara, homemade arrabbiata sauce is very easy to make. You’ll need just four basic ingredients: one large can of whole peeled tomatoes, fresh garlic, olive oil, and red pepper flakes or small red chili peppers.
I fell in love with arrabbiata sauce during a college semester in Bordeaux, France. I was actually a picker eater, and I was learning how to cook by playing around in our dorm’s lackluster kitchen. We lived on cheap pasta during those months, and I livened up my noodles with various sautéed vegetables.
The spiciness of the arrabbiata sauce offered so much bold flavor that it made my simple meals taste exciting and helped me learn to love veggies like zucchini and bell pepper. I’ve come a long way since then, and it all started with arrabbiata sauce!
How to Make Arrabbiata Sauce
The full recipe is below, but here are a few notes before you get started.
The best tomatoes for arrabbiata sauce are San Marzano or Muir Glen brand. Canned tomatoes are the way to go because they offer rich flavor year-round.
Authentic Italian recipes seem to use peperone friariello or cayenne peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred Calabrian peppers work, too, and lend a smoky undertone. The simplest option, which tastes wonderfully spicy and a touch smoky, is red pepper flakes.
Start small with the pepper flakes, which will intensify in flavor during the cooking process. Some red pepper flakes are spicier than others, and mine from Frontier Co-op are quite spicy. You can always add more to taste near the end.
Cooking the sauce for 45 minutes is vital to achieving amazing flavor. I’d love to offer a shortcut, but something magical occurs during this time. Plan to start the sauce early; it will make your kitchen smell amazing as it cooks!
You might double the batch and freeze the leftovers. They will keep for up to 6 months. To freeze, let the sauce cool to room temperature and transfer it to a mason jar (leave some room at the top for expansion) or silicone Souper Cubes. To reduce the amount of freezer burn that develops on the top, ideally chill the sauce thoroughly in the fridge before transferring the container to the freezer. If you’re using a mason jar, wait until the sauce is frozen to screw on the lid tightly.
How to Serve Arrabbiata Sauce
Penne rigate noodles are the ideal vehicle for arrabbiata sauce. The sauce clings to its ridges and tucks into the interiors. Similar noodle shapes like ziti will work particularly well, too. To be honest, I’d probably enjoy arrabbiata sauce on any noodle and definitely on spaghetti.
Traditionally, arrabbiata sauce is most often garnished with chopped Italian (flat-leaf) parsley and pecorino romano cheese. I love it with Parmesan cheese, too. If that’s what you have on hand, go for it.
Consider serving your arrabbiata sauce with any of these recipes to round out your meal.
Drinks: For an aperitivo, or a drink before your meal, try an Americano Cocktail or Classic Aperol Spritz. Italian red wines that pair well with spicy tomato sauces include Sangiovese and Primitivo, or for white wine, try Pinot Grigio.
This arrabbiata sauce tastes like spicy marinara sauce and offers authentic Italian flavor. Serve it over penne or similarly shaped pasta. Recipe yields 2 cups sauce (enough for 8 to 16 ounces cooked pasta, depending on how saucy you like it); double if desired.
Ingredients
1 large can (28 ounces) whole peeled tomatoes*
4 large cloves garlic, peeled but left whole
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes, more to taste, or 2 small red chili peppers**, seeds and ribs removed and finely chopped
Salt, to taste (if necessary)
For garnish, optional: Chopped fresh flat-leaf parsley and grated pecorino romano or Parmesan cheese
Instructions
In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), garlic cloves, olive oil and red pepper flakes.
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep it at a slow, steady simmer for about 45 minutes or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
Remove the pot from the heat. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
Add salt, to taste (the tomatoes are already pretty salty, so you might just need a tiny pinch). If you’d prefer spicier sauce, add more pepper flakes, to taste (keep in mind that the sauce will become more spicy with time).
Stir into hot, cooked pasta. If desired, garnish bowls with an extra sprinkle of pepper flakes. This sauce keeps well covered and refrigerated for up to 5 days. Freeze it for up to 6 months.
Notes
*Tomato recommendation: San Marzana tomatoes or Muir Glen brand yield the best sauce.
**Fresh chili pepper options: Traditional Italian recipes use peperone friariello peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred calabrian peppers work, too, and lend a slightly smoky undertone.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan! 
