A bold, creamy pasta with a chili kick and rich tomato sauce that clings to every rigatoni. Big flavor, no meat - just pure comfort in a bowl.
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 e.g. 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 chili flakes optional – if you like a bit of heat
- 4 tsp sun-dried tomato paste
- 1 x 400g tin chopped tomatoes
- 250 ml/1 cup vegan cream use gluten-free if needed
- 250 ml/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
- 300 g 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
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.