Vegan Sausage & Peppers Rigatoni
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This Vegan Sausage & Peppers Rigatoni is the perfect comfort meal on a weeknight. Super easy to make and everyone will love it!
This Vegan Sausage & Peppers Rigatoni is one that my husband loves – and I love because it is so easy to make! Perfect for when you are short on time. It is ready in 40 minutes and the leftovers are so tasty the next day…if you have any leftovers that is!
here’s what you need
ingredients
- rigatoni
- oil
- Beyond Meat Italian Sausage
- bell peppers
- yellow onion
- dried basil
- dried oregano
- salt & pepper
- red pepper flakes
- diced fire roasted tomatoes
- garlic
- fresh basil
equipment
You just need a large stock pot!
steps
step 1: cook the pasta & sausage
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water then drain the pasta and place the empty pot back on the stove over medium heat.
Heat up the oil then add the vegan sausage. Crumble with a wooden spoon and cook for 5-8 minutes, or until crispy. Remove the sausage with a slotted spoon.
step 2: add the veggies
Add the bell peppers, onion & dry seasonings to the pot and cook down for 5-8 minutes, stirring frequently.
Add the tomatoes & garlic to the pot and cook for 3 minutes. Pour in the cooked pasta, sausage & some of the reserved pasta water. Toss until the pasta is coated and the sauce has thickened. Taste and adjust the seasonings as needed.
step 3: serve
The last thing I like to add to this pasta before serving is some fresh basil. It just adds the perfect fresh flavor!
Spoon the pasta into bowls and dig in. You get some crispy vegan sausage, tender peppers and delicious pasta.
The perfect one-pot vegan dinner!
tips & tricks
If you don’t want to use Beyond Meat sausage you can sub your favorite vegan sausage or omit it.
You can really use any pasta shape – use whatever you have taking up space in the cupboard.
need more recipe inspo? check these out:
Vegan Sausage & Peppers Rigatoni
Ingredients
- 8 ounces rigatoni dry
- 2 tablespoons oil I used avocado oil
- 8 ounces Beyond Meat Italian Sausage see notes
- 2 bell peppers cubed
- 1 yellow onion cubed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- salt to taste
- red pepper flakes optional, to taste
- 1 15-ounce can diced fire roasted tomatoes
- 5 cloves garlic minced
- fresh basil optional
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water then drain the pasta and place the empty pot back on the stove over medium heat.
- Heat up the oil then add the vegan sausage. Crumble with a wooden spoon and cook for 5-8 minutes, or until crispy. Remove the sausage with a slotted spoon. Add the bell peppers, onion & dry seasonings to the pot and cook down for 5-8 minutes, stirring frequently.
- Add the tomatoes & garlic to the pot and cook for 3 minutes. Pour in the cooked pasta, sausage & some of the reserved pasta water. Toss until the pasta is coated and the sauce has thickened. Taste and adjust the seasonings as needed.
- Serve hot with fresh basil.
Video
Notes
- If you don’t want to use Beyond Meat sausage you can sub your favorite vegan sausage or omit it.
- You can really use any pasta shape – use whatever you have taking up space in the cupboard.
This vegan sausage & peppers rigatoni was ridiculously good — cozy, flavorful, and filling without feeling heavy. The sausage added a savory kick, the peppers got perfectly sweet and tender, and the rigatoni held onto all the sauce beautifully. Definitely one of those meals that tastes like it simmered all day but comes together pretty easily. Will absolutely make again.
I see this recipe is listed as a winter recipe, but I loved it for in-between-spring-and-summer. The sauce was light and the herbs kept it fresh. My partner and I thoroughly enjoyed it. Another winner!
Thanks Anne! It really is an anytime of year kind of recipe!
Delicious! So easy and great flavor!! I subbed vegan link sausage in rounds because that is what I had and it was excellent!
Thanks Suzanne! So glad you loved it!!