Step 1

Cut the tomatoes in halves and remove the core and seeds. Transfer the tomatoes to a blender and blend on high for 5-10 seconds or until almost smooth. You still want to keep some texture so do not blend for too long. Set aside.

Step 2

Heat the oil in a medium size pot over medium heat. Once hot, add the minced shallots and garlic, and cook for 2-3 minutes.

Step 3

Next, add the puréed tomatoes, sugar, chili powder, salt, and dried thyme. Let simmer partially covered with a lid for 12-14 minutes, or until the sauce has thickened. Note: the sauce should be thick enough to coat the back of a wooden spoon or spatula.

Step 4

Remove from heat and stir in the chopped basil leaves. Taste and adjust the saltiness to your liking. Cover to keep warm.

Step 5

To cook the pasta: bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. Drain the pasta and add them to the sauce. Stir to coat the spaghetti with the arrabbiata sauce.

Step 6

Serve immediately topped with fresh basil leaves, vegan parmesan, and/or red pepper flakes for extra spiciness!