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One Pot Pasta Arrabiata

Vegane one Pot Pasta Arrabiata vegan one pot arrabiata

Classic pasta dish as a one pot

One of the classic Italian recipes and one that vegans can safely order in Italian restaurants without attracting attention is pasta or penne arrabiata.

Today we are going to show you a one-pot version of Pasta Arrabiata, which you can quickly conjure up even after a long day.
Perfect as comfort food after a hard day’s work or even a home office lunch.
So you only need one pot, which saves resources and of course your time, because you only have to wash one pot.
If you eat straight out of the pot, you even save having to wash the dishes 😉

Even if you don’t like spicy food, we can recommend this recipe.
You decide how spicy you want your pasta to be and whether you want chili in your pot at all. The creamy tomato sauce that is created will definitely make you happy and full.

A little hint:

Roasting the tomato paste before deglazing it with the vegetable broth really brings flavor to the sauce. This also applies to other hearty sauces, by the way!

Are you looking for more delicious vegan pasta recipes? How about a pasta sotto with green asparagus or our mushroom one pot pasta? As an alternative to a classic Bolognese, we can also recommend a lentil Bolognese. Wine, celery and carrots really bring a great flavor to the sauce!

One Pot Pasta Arrabiata

Cook Time25 minutes
Course: Hauptgericht
Servings: 1 person
Author: Madeleine


  • 1 tomato
  • 120 g cherry tomatoes
  • 1 pepperoni
  • 2-3 spring onions
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 125 g pasta
  • 150 ml vegetable stock (more if necessary)
  • ½ tsp sugar (or other sweetener of your choice)
  • salt (to taste)


  • Wash the tomatoes. Remove the stalk from the large tomato and cut into cubes. Set the cherry tomatoes aside.
  • Wash and slice the pepperoni as well.
  • Wash the spring onions and cut into fine rings. Separate the light parts from the dark green ones.
  • Peel the garlic clove and finely dice.
  • Set up a saucepan and gently heat the oil in it.
  • Add the light parts of the spring onions and the garlic and sauté.
  • After about 2 minutes, add the tomato paste and roast briefly.
  • Now the noodles are added and the whole thing is deglazed with the vegetable broth. The remaining tomatoes are now added, just like the pepperoni.
  • Let everything simmer for a few minutes with the pot closed. Stir occasionally so nothing burns. If the liquid has been absorbed but the noodles are not done yet, add a little more broth.
  • The amount differs a little depending on the type of pasta.
  • Now season with salt and some sugar or sweetener. Stir in the remaining parts of the spring onions or sprinkle on top when serving.
  • If it’s not spicy enough, you can add more chilli flakes.

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