For pasta night, eat vegetarian food! In this simple pasta meal, vegan Italian sausage gives a meaty texture and tons of flavor.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 12 ounces vegetarian Italian-style sausage, sliced
- 1 medium onion, cut into thin wedges
- 1 medium yellow bell pepper, cut into bite-sized strips
- 3 cloves garlic, minced
- ¼ cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
- 1 tablespoon Italian seasoning
- 1 teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 (8 ounce) package dried penne pasta
- 2 tablespoons shredded Parmesan cheese, or to taste
Instructions
- Heat oil in an extra-large skillet over medium-high heat. Add sausage; cook until browned, turning occasionally, about 5 minutes. Remove from the skillet, reserving drippings in skillet.
- Add onion, bell pepper, and garlic to the skillet; cook, stirring, over medium heat until softened, 5 minutes. Carefully add wine to skillet. Cook, scraping up any browned bits, for 1 minute. Add crushed tomatoes, fire-roasted tomatoes, Italian seasoning, sugar, salt, and red pepper. Return sausage to skillet. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 10 minutes. Uncover and cook until desired consistency, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve pasta topped with sauce and sprinkle with Parmesan cheese.
- Use 12 to 14 ounces of plant-based Italian sausage links for this, thawed if frozen.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 10 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 1619 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I’m rating this on the ease of the recipe and the great flavor of the sauce. Made this tonight and I doubled the pasta and added another 10 oz of crushed tomato- Had to increase the number of servings. This was easy, very flavorful and the “sausage” rendered out some tasty spices as it was HOT ITALIAN flavored. My issue was with the brand of sausage I purchased. It was not my normal plant based brand and it was terrible. I’ll make this again with my basic plant based meat product and flavor it up like sausage.