Rigatoni with Plant-Based Sausage & Peppers
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ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 15 ounce package Crave House Plant-Based Italian-Style Sausages, casings removed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon chili flakes, plus more to taste
- 1/4 cup dry white wine or vegetable broth
- 1 28 ounce can crushed tomatoes
- 1 pound rigatoni (or any short cut pasta, e.g. penne or ziti)
- 4 fresh basil leaves, thinly sliced
- 1/2 cup grated Parmigiano-Reggiano for serving
Method
Step 1
In a large pan, heat olive oil over medium heat. Add yellow onion and bell pepper to the pan and cook for 5 minutes.
Step 2
Add Crave House Italian-Style Sausage, kosher salt, and chili flakes to the pan. Use a cooking spoon to break up the sausage and stir to incorporate the sausage into the onion and bell pepper mixture. Cook for 5-7 minutes, or until the onions and bell peppers are soft.
Step 3
Add the dry white wine or broth to the mixture and use a cooking spoon to scrape the onion, bell pepper, and sausage from the bottom of the pan.
Step 4
Add the canned tomatoes to the pan and stir until incorporated. Cover the pan with a lid and turn down to low heat. Allow the sauce to simmer for 10 minutes.
Step 5
Cook the pasta while the sauce simmers. In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the pasta.
Step 6
Turn off the sauce and remove it from the heat. Transfer the pasta to the sauce and stir in a little pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. Toss the pasta until it is coated in the sauce and stir in fresh basil.
Step 7
Serve immediately with fresh grated cheese.