Many Italian dishes are easily adapted to vegan recipes and this is one – just don’t add the cheese.
I saw a tempting recipe recently by Simona Giacobbi, the author of the beautiful blog Pasta Loves Me (Italian and English). The dish is from Bari and is called Spaghetti all’Assassina/Lady Assassin Spaghetti (hello, Kill Bill!!). It is delicious and fiery. It is meant to come out crunchy, but mine didn’t because 1) I used bucatini and they’re thicker (it’s what I had) and 2) I used a cast iron casserole instead of a pan and there wasn’t enough air to create the burnt bits around each strand. I, of course, added asafoetida, which helps me digest wheat gluten, and skipped the sugar because I like the tomatoey acidity. The cooking method was novel to me: 2-3 minutes in the roiling boil and then the rest in the red sauce. It was very fast and the sauce clings to the pasta in a way that made me an instant convert. Grazie, Simona!!