Veganized Giada's Calabrian Chili Pasta

This veganized Giada recipe is full of flavor and makes a quick weeknight meal. The Calabrian chilis add a nice kick with fruity undertones. Easy plant-based dinners for the win!

Yield: 4-5

Author: Miriam Hahn

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Veganized Giada's Calabrian Chili Pasta

This veganized Giada recipe is full of flavor and makes a quick weeknight meal. The Calabrian chilis add a nice kick with fruity undertones. Easy plant-based dinners for the win!

Ingredients

• 1 tablespoon olive oil
• 1 (28-ounce) can San Marzano peeled tomatoes
• 1/4 cup water
• 2 tablespoons Calabrian chili paste
• 1 tablespoon dried oregano
• 1 teaspoon pink salt
• Zest from one lemon
• 1 teaspoon lemon juice
• 1 pound rigatoni
• 1 tablespoon Earth Balance dairy-free butter
• 1 cup dairy-free Parmesan cheese

Instructions

1. Add the oil to a large frying pan and bring to medium heat.
2. Add the tomatoes and water and cook for 10 minutes breaking up the tomatoes with a wooden spoon.
3. Add the chili paste, oregano, salt, lemon zest, and lemon juice. Simmer for 10 minutes. Add the butter and stir.
4. Cook the rigatoni and when done, use a slotted spoon to transfer the pasta directly from the cooking pot to the sauce over medium heat. (save the cooking water)
5. Add the dairy-free Parmesan, stir and reduce heat to low for 10 minutes. Add a few tablespoons of pasta water if need to loosen up the sauce.

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