Arrabbiata RecipeThis vegan recipe makes about three-and-a-half cups of fresh arrabbiata sauce, an “angry” and spicy tomato sauce.

In a large saucepan, heat two tablespoons of olive oil over medium heat and cook four garlic cloves previously minced, two teaspoons of Italian seasoning, half teaspoon of crushed red pepper, half teaspoon of salt and half teaspoon of ground black pepper for one-to-two minutes.

Add a 28-ounce can of crushed organic tomatoes and bring it to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the sauce thickens. Remove from heat and stir in a quarter cup of nondairy milk and one tablespoon of brown sugar to soften the acidity of the tomatoes. Adjust seasoning to taste.