Ingredients

The following ingredients have 4 Servings
  • Water for boiling
  • 1 Tbsp salt ((for seasoning the water))
  • 10-12 ounces pasta of choice ((penne is best // gluten-free as needed))
  • 2 Tbsp olive oil, plus more for finishing ((if oil-free, sub water and add more as needed as it evaporates))
  • 4 cloves garlic, minced
  • 2-3 tsp crushed red pepper flakes*, plus more for serving
  • 3 Tbsp tomato paste* ((organic, high quality when possible))
  • 1 (28-ounce) can crushed tomatoes ((we prefer Pomi or San Marzano))
  • 3 healthy pinches sea salt, plus more to taste
  • 2-3 tsp maple syrup, plus more to taste
  • 1/4 cup vegan parmesan cheese
  • Fresh basil, chopped or torn

Instruction

  • Bring a large pot of well-salted water to a boil for the pasta.
  • Heat a large rimmed skillet or saucepan over medium heat. Once hot, add olive oil, minced garlic, and crushed red pepper flake (for milder spice, start with the lesser quantity — for a serious kick, go with the full amount!). Cook for 1 minute, stirring constantly, and watching carefully not to let it burn.
  • Add tomato paste and stir into the garlic and red pepper flake (a spoon or rubber spatula works best). Cook until fragrant and the tomato paste has darkened slightly — ~2-3 minutes.
  • Add crushed tomatoes, salt, and maple syrup and stir. Bring to a very low simmer. Cook, covered, for 20-30 minutes, or until the sauce has reduced slightly and the flavors are deepened.
  • Taste and adjust flavor as needed, adding more salt to taste, red pepper flake for heat, or maple syrup for sweetness / to balance the spice. A bit more tomato paste can be added for depth of flavor, but a little goes a long way. And if the flavors aren’t quite developed, simmer for just a bit longer (covered) to allow the flavors to deepen.
  • Meanwhile, when the water in the pot boils, add the pasta and stir to prevent clumps. Cook to al dente according to the package instructions. Reserve 1/2 cup of pasta water then drain the pasta.
  • Add the cooked pasta to the sauce and stir to coat. If your sauce looks too thick, add pasta water 2 tablespoons at a time until you have a silky sauce that clings to the noodles. You likely won’t need all of the reserved pasta water.
  • Serve as is or garnished with vegan parmesan cheese and fresh basil. Extra red pepper flakes on top add additional heat and a pop of color.
  • Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. Sauce is freezer friendly (when stored separate from the pasta) for up to 2 months. Reheat pasta on the stovetop, adding a bit of water to thin as needed.