Spicy Tomato & ‘Sausage’ Rigatoni

Name: Spicy Tomato & ‘Sausage’ Rigatoni
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 vegan sausages, fry according to the packet, leave to cool then cut into bite-sized pieces (use gluten-free if needed); 1 red onion, finely diced (use pre-chopped if short of time); 1 tsp brown sugar or syrup (eg maple or agave); 3 cloves garlic, finely chopped (use pre-chopped if short of time); 1 tsp smoked paprika; 2 tsp Italian herbs; ½-1 tsp chilli flakes (optional – if you like a bit of heat); 4 tsp sun-dried tomato paste; 1 x 400g/14 oz tin chopped tomatoes; 250ml/1 cup vegan cream (use gluten-free if needed); 250ml/1 cup vegan stock (use 2 vegan stock cubes – use gluten-free if needed); 4 tbsp nutritional yeast (you can find this in most large supermarkets, health food shops and online); Salt and pepper, to taste; 300g/10.5 oz rigatoni pasta, cooked according to the instructions on the packet (use gluten-free if needed); 2 handfuls of fresh basil leaves, roughly torn; Vegan Parmesan (optional – we like Violife Prosociano and Nurishh Gran Vegiano – there are also good supermarket own-brand options)

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A deliciously comforting creamy ‘sausage’ pasta with zingy sun-dried tomato and a chilli kick.

Photograph by Niki Webster.

Gluten free

Wheat free

Freezable

Kids recipe

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Preparation time

10 min

Cook time

30 min

Total time

Cuisine

Italian

Meal

mains

Servings

Kcal

649

Carbs

77 g

Protein

25 g

Fat

23 g

* Nutritional information per serving.

Ingredients

8 vegan sausages, fry according to the packet, leave to cool then cut into bite-sized pieces (use gluten-free if needed)
1 red onion, finely diced (use pre-chopped if short of time)
1 tsp brown sugar or syrup (eg maple or agave)
3 cloves garlic, finely chopped (use pre-chopped if short of time)
1 tsp smoked paprika
2 tsp Italian herbs
½-1 tsp chilli flakes (optional – if you like a bit of heat)
4 tsp sun-dried tomato paste
1 x 400g/14 oz tin chopped tomatoes
250ml/1 cup vegan cream (use gluten-free if needed)
250ml/1 cup vegan stock (use 2 vegan stock cubes – use gluten-free if needed)
4 tbsp nutritional yeast (you can find this in most large supermarkets, health food shops and online)
Salt and pepper, to taste
300g/10.5 oz rigatoni pasta, cooked according to the instructions on the packet (use gluten-free if needed)
2 handfuls of fresh basil leaves, roughly torn
Vegan Parmesan (optional – we like Violife Prosociano and Nurishh Gran Vegiano – there are also good supermarket own-brand options)

Instructions

While the vegan sausages are cooking, make the sauce.
Using a large frying pan or wok, fry the onion in a little oil for 5 minutes.
Add the sugar and fry until caramelised, stirring frequently.
Stir through the garlic and heat for a further 2 minutes.
Combine the smoked paprika, Italian herbs and chilli flakes and heat for another 2 minutes.
Add the sun-dried tomato paste, chopped tomatoes, vegan cream, stock, nutritional yeast and cooked/chopped vegan sausages. Bring to the boil then simmer for around 15 minutes or until the sauce has thickened to your desired consistency, stirring frequently.
While the sauce is simmering, cook the pasta.
Once cooked, drain the pasta and then add the pasta to the sauce.
Sprinkle over the fresh basil and vegan Parmesan (if using) and serve.

Serving suggestions: bruschetta, courgette fries, crusty bread, focaccia, garlic bread, green salad, olives, pan-fried broccoli, roasted or steamed vegetables, tahini sauce, tomato salad, vegan Caprese salad, vegan panzanella

Keywords

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Spicy Tomato & ‘Sausage’ Rigatoni

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