Vegan Rigatoni Arrabbiata

Vegan Rigatoni Arrabiatta

Servings: 

4

 

Time:

Preparation 30 minutes

Cooking 30 minutes

Total 60 minutes  

 

Equipment:

Mixing bowl

Saucepan x 2

 

Ingredients:

 

  • 1 pack Gorilla Food Don’t Chicken out on me

  • 200ml cold water

  • 40ml vegetable oil

  • 2 red pepper

  • 3 tbsp olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp red chilli flakes

  • 1 tbsp tomato paste

  • 800g crushed tomatoes

  • 20g parsley, finely chopped

  • 2 tbsp parmesan, grated

  • 400g rigatoni / penne

  • salt, to taste

  • black pepper, to taste

Instructions:

 

  1. Following the instructions on the packaging, place 1 pack of Gorilla Food Don’t Chicken out on me into a mixing bowl. Then add 240ml cold water and 20ml vegetable oil, mix really well and let it sit for 30 minutes until fully hydrated.

  2. Meanwhile, place a saucepan on medium heat and add 1 tablespoon of olive oil.

  3. Stir the onion into the saucepan and cook for 8 minutes to soften. 

  4. Next add the garlic, red chilli flakes and rosemary, cook for 1 minute until fragrant.

  5. Transfer half of the onion and garlic mixture to the mixing bowl of plant-based meat along with the breadcrumbs, mix well to combine. 

  6. Line a baking tray with parchment paper then roll a golf-ball sized meatball in the palm of your hand. Lay the meatball onto the tray and repeat until all the mixture has been rolled.

  7. Place the baking tray of meatballs into the refrigerator to firm up for 10 minutes.

  8. Into the saucepan add the tomato paste and cook out for 1 minute.

  9. Then add the crushed tomatoes and bring to a simmer. Cook for 10 minutes to form a rich tomato sauce, stir in the chopped basil then season with salt and black pepper to taste.

  10. Place a saute pan on medium heat and add the remaining olive oil. 

  11. Then add the meatballs, cook for 5 minutes until browned well on all sides. 

  12. Transfer the meatballs to the saucepan of tomato sauce and reduce the heat to low.

  13. Fill a saucepan with hot water and place on high heat. Bring the water to a boil, season with salt and add the spaghetti. 

  14. Cook the spaghetti for 8 minutes then strain through a colander.

  15. Stir the cooked pasta into the saucepan of meatballs, serve with extra black pepper and garnish with fresh basil.

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Vegan Rigatoni Arrabiatta

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Spaghetti and Vegan Meatballs

Servings:  4   Time: Preparation 30 minutes Cooking 35 minutes Total 1 hour 5 minutes   Equipment: Mixing bowl Saucepan x 2 Baking tray Saute

Contact

  • +31854014919 
  • info@gorillafood.nl
  • KvK: 81766408
  • VAT: NL862212686B01
  • Peizerweg 97C5, 9727AJ, Groningen, the Netherlands

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