Best Vegan  Pasta Sauce

Yield

4 people

Time

1 hour 10 minutes

The best Vegan Pasta Sauce recipe you’ll ever make. A flavorful San Marzano tomato base, sweet fennel, caramelized onion and rich notes of smoked paprika perfectly coat chewy Bucatini noodles.

Ingredients

– 2 x 28 oz cans San Marzano tomatoes – 1 large onion diced – 1 Tbsp fennel seed + more to taste – 3 bay leaves – 2 tsp smoked paprika – 1-2 tsp red pepper flakes – 2 cloves garlic grated (optional) – 1/3 cup onion chives + fresh basil chopped for garnish – 1 lb Bucatini pasta (thick spaghetti or long fusilli noodles)

1.  Preheat a heavy bottom large pot over medium heat. Sautée the onion with a pinch of sea salt in a light drizzle of olive oil until it starts to caramelize, a good 25 minutes or so. (Replace oil with veggie stock or water for WFPB + Plantricious compliance).

2. Add the fennel seeds and a pinch of red pepper flakes. Stir in the garlic and cook just until fragrant, about 30 seconds or so.

3.  Meanwhile transfer the San Marzano tomatoes to a large bowl and using your hand carefully crush them until a thick rustic texture is achieved.

4.  Transfer the tomatoes to the pot with the onions, add the smoked paprika and bay leaves and give everything a good stir.

5. Bring the sauce to a simmer and partially cover with a lid. Turn the heat down to medium low and cook for a good 45 minutes to 1 hour until the sauce is nice and thick and concentrated to your liking.

6.  Season to taste with sea salt and freshly cracked black pepper.

7.  Cook the Pasta: – About 20 minutes before your sauce is done start on your pasta water.

8.  Bring a large pot of water to a boil. Season generously with salt before adding your bucatini noodles (pasta water should taste like the sea). Cook until al dente following instructions on the package. It’s VERY IMPORTANT not to overcook the noodles.

9.  Using a pair of kitchen tongs transfer the cooked noodles directly into the sauce and finish cooking together for the last minute. Serve topped with the fresh chives, basil and extra red pepper flakes.

Thick Brush Stroke

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