Start by making your arrabbiata sauce. Drizzle some oil in a pan over a low heat, add the onions and season with a pinch of sea salt. Cook on a low heat for 10 mins or until the onions start to soften.
Add the garlic and chilli to the pan, cook for 1 min until the room smells of delicious garlic. Stir in the passata and parsley and leave to simmer gently. Season with salt and pepper. This is your simple arrabbiata sauce.
To make the pangrattato… Place the breadcrumbs, parsley, basil, garlic and salt in a food processor and blitz until nice and green.
Drizzle a couple of big glugs of olive oil into a non-stick pan over a low/medium heat. Add the herby breadcrumbs to the pan, fry until crispy. Stir often to avoid any burnt bits. Once the breadcrumbs are crispy you can set this aside.
To cook the pasta… bring a saucepan of salted water to the boil, gently place the Meatless Farm Beef, Red Wine & Porcini Girasole in the water, simmer for 6 mins or until the pasta is tender and piping hot.
Using a slotted spoon, remove the ravioli from the pan, add to the arribbiata sauce. Then arrange the pasta in bowls, pour over any remaining sauce and top with the lovely crispy pangrattato.
Serve with a big side salad and sprinkle over some of your favourite cheese.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!