This tasty Impossible™ Penne Arrabiata recipe features a familiar red sauce-based pasta, using meat made from plants.
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 Liguori Penne Rigate
4 Tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
1/2 Cup Mount Brown Estate Pinot Gris
Grated Italian Parmigiano Reggiano DOP (Optional)
Salt And Pepper To Taste
In Your Pantry1/2 Cup Italian Parsley Leaves
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
- 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.
- Cover, place in the fridge, and allow to marinate for at least 45 minutes or up to 2 days.
- Place two tablespoons of the olive oil into the pot over medium high heat.
- 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.
- 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.
- Then add the white wine and reduce until almost dry.
- Add the tomatoes, cover, and reduce to a simmer, cooking for 20 minutes.
- Then add 1 teaspoon salt and a little splash of water if it starts to thicken too much.
- 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.
- Bring a large pot of water to a boil, salt, and cook the penne according to directions.
- 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™