Vegan Sausage & Peppers Rigatoni
This Vegan Sausage & Peppers Rigatoni is the perfect comfort meal on a weeknight. Super easy to make and everyone will love it!
Equipment
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
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.
Nutrition
Calories: 435kcal | Carbohydrates: 59g | Protein: 18g | Fat: 15g