Impossible™ Penne Arrabiata

This tasty Impossible™ Penne Arrabiata recipe features a familiar red sauce-based pasta, using meat made from plants.

Serves 4

INGREDIENTS

1 Pack Impossible™ Plant-Based Beef
1 Small Yellow Onion, Peeled And Finely Diced
4 Cloves Garlic, Peeled And Finely Chopped
2 Cans Antonella Finely Chopped Tomatoes
454g Penne
1/2 Cup Italian Parsley Leaves

From Your Pantry

4 Tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
2 Tablespoons Italian Seasoning Mix (Dried Basil, Parsley, Oregano, Marjoram, Garlic, Onion)
1 Teaspoon Red Chili Flakes
1/2 Teaspoon Fennel Seed, Crushed
1 Tablespoon Red Wine Vinegar
1/2 Cup Dry White Wine (or Mount Brown Estate Pinot Gris)
Grated Italian Parmigiano Reggiano DOP (Optional)
Salt And Pepper To Taste

METHOD

1. In a large mixing bowl, combine Impossible™ Plant-Based Beef with the Italian Seasoning Mix, Red Chili Flakes, crushed Fennel Seeds and Red Wine Vinegar.
2. Cover, place in the fridge, and allow to marinate for at least 45 minutes or up to 2 days.
3. Place two tablespoons of the olive oil into the pot over medium high heat.
4. When the pan is hot, add the  Impossible™ Plant-Based Beef, spreading out so that it will brown. Allow to cook for two minutes or until brown, then with a spatula flip to brown for another two minutes, then remove from the pan and set aside.
5. Add an additional 2 tablespoons of olive oil to the pan, then the onion, garlic and ½ teaspoon red chili flakes, cooking for four minutes.
6. Then add the white wine and reduce until almost dry.
7. Add the tomatoes, cover, and reduce to a simmer, cooking for 20 minutes.
8. Then add 1 teaspoon salt and a little splash of water if it starts to thicken too much.
9. At the end, add the  Impossible™ Plant-Based Beef mixture back into the tomato sauce, mix, and adjust the seasoning with salt and pepper to taste.
10. Bring a large pot of water to a boil, salt, and cook the penne according to directions.
11. When done, drain the pasta and mix with the sauce, garnish with Parmesan cheese if desired, and serve with cracked pepper and Italian parsley leaves on top.

Recipe & Image Credit: Impossible™