V Sausage and Peppers over pasta

This is a classic veganized sausage pasta dish. My favorite vegan sausages are from the brand Field Roast. The flavor that really beats all, and you could fool many carnivores with, is the Mexican chipotle. The Italian is good too. Cooking with mock meats is good for those who are looking to transition but still crave the consistency. The mock meats are so good that it’s difficult to tell the difference. They will only get better and better over time. Try every brand and flavor until you find one you like.

These sausages are spicy and have the perfect texture. They tastes great with everything but i really like mixing them with pasta. You can find them in Whole Foods or most health food stores and even mainstream markets. They also sell a wide range of vegan meats, burgers, roasts, and holiday dishes. Link for more info at Fieldroast

V Sausage and Peppers over Pasta

Yields: 3-4 people

  • 1 box rigatoni
  • 1/8 cup olive oil
  • Roasted Vegetables
  • 2-4 Field Roast Mexican Chipolte sausages
  • 1 sliced pepper
  • 1 sliced onion
  • 1 cup cherry tomatoes
  • some olive oil, salt, pepper, and chili flakes
  • optional; shiitake mushrooms (top picture has it, bottom picture doesn't)
  • Sauce
  • 2-4 cloves grates garlic
  • 4-6 medium to large tomatoes
  • handful finely chopped rosemary and thyme
  • 1/8 cup olive oil
  • salt and pepper to taste
  • handful chopped rosemary and thyme to sprinkle over the dish

Start the pasta water.

Arrange the chopped sausage, cherry tomatoes, pepper, onion, and cherry tomatoes on an oiled cookie sheet and roast for 30 minutes on 400F, stirring everything up every 5 minutes to evenly brown.

In a skillet, place the whole tomatoes, 2 handfuls of small tomatoes, cherry size works too. Add the grated garlic and add 1/8 cup of olive oil and salt, cayenne, and pepper. Stew them for about 10 to 20 minutes until it's a mash. Press on the tomatoes with a masher or fork to get them into a stew. Shut the heat off, add the herbs and then cover the pan and let it sit.

When the pasta is just before al dente, strain it and add it to the skillet with the stewed tomatoes and mix it up, cover it, put the heat on low, and let it sit for 2 minutes. Add the roasted sausage and peppers and mix, then add the rest of the 1/8 olive oil, or more if desired. Check the salt, pepper, and chili level (you may want more), and toss. Sprinkle the rest of the herbs on top.

  • Preparation time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1.5 hours
V Sausage and Peppers over pasta
V Sausage and Peppers over pasta
V Sausage and Peppers over pasta
V Sausage and Peppers over pasta

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.