Vegan Sausage and Peppers Pasta
This Vegan Sausage and Peppers Pasta is the perfect addition to your weeknight rotation. It's a hearty, full-flavored meal that the whole family will love!
Servings 6 people
Calories 398kcal
Equipment
- 13-14 Inch Pan with Lid
Ingredients
- 3 tablespoons olive oil , divided
- 12 ounces vegan Italian sausage (3-4 links), bias cut ½" thick
- 1 medium onion , sliced about ¼" thick
- 3 medium red and green bell peppers , sliced about ¼" thick
- 1 tablespoon tomato paste
- 4-5 cloves garlic , minced
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (more/less to taste)
- ½ cup dry white wine (optional)
- 1 28-ounce can diced tomatoes , fire-roasted (sub regular)
- ¾ cup vegetable broth , low-sodium if preferred
- 12 ounces farfalle pasta
- ¾ teaspoon sea salt , more to taste + for pasta water
- Fresh cracked pepper , to taste
- ¼ cup chopped parsley (sub with basil)
- ¼ cup non-dairy parmesan + more for serving (optional)
Instructions
- Heat up a large pot of salted water over high heat until it's almost boiling. Then cover and lower the heat to keep it hot until ready to use.
- Heat 1.5 tablespoons of oil in a large pan over medium heat. Once shimmering, add the sausage and cook for 3-5 minutes until golden brown on each side (don't overcrowd the pan - work in batches if needed). Remove from pan and set aside on a paper-towel-lined plate.
- To make the sauce, place the pan back on the stove and add the remaining oil over medium heat. Once hot, add the onions, peppers, and a sprinkle of salt. Sauté until tender and slightly golden. About 6-8 minutes. Lots of flavor happens here so don't rush this step!
- Add the garlic, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Sauté for 30-60 seconds, until fragrant.
- Now add the wine and simmer for 1-2 minutes until reduced. Gently scrape the bottom to release any browned bits stuck to the pan (if omitting the wine, just skip this step completely - no need for a replacement).
- Add the broth, tomatoes, sausage, salt, and pepper. Stir to combine, then raise the heat to get things simmering, now lower the heat to maintain a gentle simmer. Cover with a lid and cook for 10 minutes, stirring occasionally.
- While the sauce is cooking, bring the pasta water to a boil, then add the farfalle and give it a good stir to prevent sticking. Cook until just shy of al dente, and according to package directions (usually around 8-9 minutes).
- After the sauce is done, remove the lid and simmer for another 2-3 minutes or until thickened. Taste for seasoning and add more if needed.
- Once the pasta is cooked, reserve 1 cup of pasta water and set aside. Now drain the pasta and gently toss it with the sauce and cook for 1-2 more minutes. If the sauce is too thick, you can start adding some of the pasta water until you've reached desired consistency. You may not need any or much at all.
- Remove from heat then sprinkle with parsley and vegan parmesan. Enjoy!
Notes
Sausage - I love the texture of Field Roast and it adds a wonderful flavor to the sauce. Beyond Meat has an Italian-style variety too.
If you want to amp up the Italian flavoring, you can add ½ teaspoon of oregano and fennel seeds. For more heat, add ¼ teaspoon of cayenne pepper.
Pasta - this will also work with rigatoni, fusilli, penne.
The pasta and sauce have a similar cook time, so have everything prepped and ready to go. Keep the water heated so it will boil fast when needed. This way you'll have fresh-cooked pasta that's ready to go in the sauce. Delish!
To make this dish gluten-free, you can use Beyond Meat sausages and your favorite GF pasta. I like the Jovial brand.
Nutrition
Calories: 398kcal | Carbohydrates: 56g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Fiber: 5g | Sugar: 8g