Spicy Tomato & ‘Sausage’ Rigatoni
Easy
Gluten free
Wheat free
Italian
mains
A deliciously comforting creamy ‘sausage’ pasta with zingy sun-dried tomato and a chilli kick.
Photograph by Niki Webster.
40
4
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