Vegan Rigatoni with Peppers and Sausage
The best vegan pasta! Sauteed 'sausage' and red peppers in a spicy sauce! Perfect for a group or dinner party! Easy enough for a weeknight meal too.
Ingredients
- 2 tablespoons olive oil
- 3 Italian Field Roast Sausages, sliced (or other vegan sausage)
- 2 red bell peppers, thinly sliced into strips
- 2 medium sweet onions, thinly sliced
- 4 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 1/2 cup chopped fresh basil
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 14.5oz. can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 1 pound rigatoni, whole wheat or gluten-free if preferred
Instructions
- In a large skillet, add the oil and heat over medium high heat.
- Add the sliced sausages and brown on both sides until crispy, about 2-3 minutes. It's ok if a little sticks to the pan,you will get that off later. Remove the sausages from the pan and set aside.
- Add the bell peppers, onions, and pinch of salt and black pepper. Cook until soft and golden, about 5 minutes.
- Add the garlic, oregano, and fresh basil and cook for another 3 minutes.
- Add the tomato paste and stir until incorporated, then add the wine, tomatoes with juice, and red pepper flakes.
- Stir to combine, scraping any of the sausage bits off.
- Add the reserved sausages and bring the sauce to a simmer for 20 minutes, uncovered.
- While the sausage is cooking, bring a large pot of salted water to a boil and cook the rigatoni until just al dente.
- Drain the pasta and add to the sauce after 20 minutes, adding a bit of pasta water to thin out if needed.
- Serve and garnish with additional basil, if desired.
Nutrition
Serving: 1servingCalories: 373kcalCarbohydrates: 65gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 56mgPotassium: 403mgFiber: 4gSugar: 6gVitamin A: 1455IUVitamin C: 56mgCalcium: 38mgIron: 2mg