Vegetable Arrabbiata Pasta
- nathan
- entrees
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- Serves: 4 Servings
- Prep Time: 5 mins
- Cooking: 35 mins
- Total Time: 40 min
This pasta dish has become a house favorite and a weekly staple. Rich Italian flavors but still a light dish, Vegetable Arrabbiata Pasta is the perfect medium. We love making this dish on Sunday evenings after the weekend fun and we're slowing down and prepping for a new week. Although there's no meat in this dish, you'd never know it - the flavors are just as big without it! Slightly spicy thanks to the red chili pepper flakes, sweet from the tomato sauce and earthy with bell pepper and mushroom, this dish has everything you need for a great meal. Pair with a fresh french baguette and glass of red wine and you're set.
Ingredients
Directions
Start with a large sauce pan on medium-high heat. Add your bell peppers, crimini mushrooms and garlic cloves. Sautee on high to remove the water. It'll steam like crazy - don't worry. It's a good thing. After about 4 minutes add your black olives and sautee for 1 more minute. Add pinch of pepper and salt.
Add your sauce to the sauteed veggies and stir in our red wine until fully incorporated. Add chili pepper flakes, salt and pepper to taste. Bring to a simmer. Cover and let simmer for 20 min.
After 20 min, if the sauce looks too watery you can add 1 tsp of flour and stir it into your mix. Use the back of a wooden spoon to incorporate the flour fully. This will help to thicken the pasta sauce. Let simmer for 10 min. During this time you can make your noodles of choice!
When your noodles are ready, add your sauce to your servings, top with cracked black peper and pair with a glass of red wine. Any leftover sauce can be saved in the fridge for a few days. Enjoy immediately!
