Vegan Rigatoni with Peppers and Sausage

By Alexandra Caspero on September 16, 2021
My favorite date night pasta.
Serves 6

Vegan rigatoni with peppers and sausage is THE best vegan pasta! Sautéed vegan sausage and red peppers in a spicy sauce! Ready in 40 minutes but tastes like you’ve been making the sauce all day! 
This recipe was first posted in November, 2014 and reposted in 2021.

Things are about to get saucy!

Sautéed sweet peppers & vegan sausage tossed with pasta and herbs. This one is like a giant sausage and pepper sandwich –> in the form of pasta. Because we all know how I feel about pasta. And it’s been over a month since I posted a pasta recipe. A month! Thank goodness we are changing that.

As a kid, I lived for sausage and pepper sandwiches. Actually, my dad lives for sausage and pepper sandwiches, which means I was always begging for bites when he ordered them. Such a treat. I loved when we would sneak off to Lowes and stop for a sausage sandwich on the way. One spicy sandwich for my dad, multiple bites for me.

Even if my love for real sausage has gone away, my adoration for sweet and spicy peppers has not. Ever since I found the Field Roast vegan sausages a few months ago, I have been grilling and sautéing them in every way possible.

The Best Vegan Pasta! Sauteed 'Sausage' And Red Peppers In A Spicy Sauce! Ready In 40 Minutes But Tastes Like You Been Making The Sauce All Day!

This sauce gets its flavor from 4 main sources:

1. Meaty Italian Vegan Sausage
2. Caramelized Onions and Peppers
3. Red wine reduction
4. Fresh basil & red pepper flakes

Together, this combination provides the perfect balance of  sweet and heat, just like a perfect sausage & pepper sandwich.

Vegan Rigatoni With Sausage And Peppers In A Big Bowl

You’re going to love this weeknight pasta. It’s–

Subtly sweet

While I love the heartiness of rigatoni pasta, feel free to use whichever noodle you prefer. If you want to convert this recipe into a more traditional sandwich, make the sauce to serve in a hoagie roll. Want it gluten free? Choose gf noodles or even spiralized veggies!

Vegan Rigatoni With Sausage And Peppers In A Pan

More Vegan Pasta Recipes:

Vegan Pumpkin Bolognese
Baked Vegan Mac and Cheese
Caramelized Onion Fettuccine
Vegan Pesto Pasta
Spicy Vegan Pasta with Sausage

Vegan Rigatoni With Sausage And Peppers


If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Cropped Vegan Rigatoni With Peppers And Sausage

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Cropped Vegan Rigatoni With Peppers And Sausage

Vegan Rigatoni with Peppers and Sausage

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Cuisine: Italian
  • Diet: Vegan


The best vegan pasta! Sauteed ‘sausage’ and red peppers in a spicy sauce! Perfect for a group or dinner party! Easy enough for a weeknight meal too.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Cuisine: Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Cuisine: Italian
  • Diet: Vegan


  • 2 tablespoons olive oil
  • 3 Italian Field Roast Sausages, sliced (or other vegan sausage)
  • 2 red bell peppers, thinly sliced into strips
  • 2 medium sweet onions, thinly sliced
  • 4 garlic cloves, minced
  • 3/4 teaspoon dried oregano
  • 1/2 cup chopped fresh basil
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 (14.5oz.) can diced tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1 pound rigatoni, whole wheat or gluten-free if preferred


  1. In a large skillet, add the oil and heat over medium high heat.
  2. Add the sliced sausages and brown on both sides until crispy, about 2-3 minutes. It’s ok if a little sticks to the pan,you will get that off later. Remove the sausages from the pan and set aside.
  3. Add the bell peppers, onions, and pinch of salt and black pepper. Cook until soft and golden, about 5 minutes.
  4. Add the garlic, oregano, and fresh basil and cook for another 3 minutes.
  5. Add the tomato paste and stir until incorporated, then add the wine, tomatoes with juice, and red pepper flakes.
  6. Stir to combine, scraping any of the sausage bits off.
  7. Add the reserved sausages and bring the sauce to a simmer for 20 minutes, uncovered.
  8. While the sausage is cooking, bring a large pot of salted water to a boil and cook the rigatoni until just al dente.
  9. Drain the pasta and add to the sauce after 20 minutes, adding a bit of pasta water to thin out if needed.
  10. Serve and garnish with additional basil, if desired.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(15 comments) leave a comment

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    1. Almac
      September 29, 2021 AT 1:40 am

      Fantastic recipe! Easy to follow and was as rich and delicious as promised in the intro without any tweaking required! Both kids went back for seconds 🙂

      1. Alex
        September 29, 2021 AT 8:28 am

        So glad to hear!

    2. SandraM
      February 7, 2021 AT 4:38 pm

      Really good! Am eating wfpb but have been venturing out and trying the meat alternatives occasionally. And this recipe was perfection! Really flavourful and a quick meal idea. Thanks!

    3. Max Villacresse
      December 14, 2019 AT 2:55 pm

      Just made this with the wife and it was perfect! Taste great, easy to make

      1. Alex
        December 15, 2019 AT 7:27 am

        So glad you liked it! Thanks Max.

    4. Raven Jade
      October 30, 2018 AT 6:16 am

      Fantastic vegan pasta dish! My husband and I loved it!! The only change I made was pomegranate juice for the wine (we do not consume any alcohol products), and it was just wonderful!! Thank you so much!

      1. Alex
        November 1, 2018 AT 6:35 am

        So glad you liked it! Thanks Raven!

    5. Shelley
      September 18, 2018 AT 11:30 pm

      I’m not experienced in cooking with wine, what kind would you recommend for this dish?

      1. Alex
        September 21, 2018 AT 4:51 am

        My rule is anything you would drink, works for this recipe! I usually open something that I’d want to have with dinner, so any dry red should work- pinot, merlot, petite syrah, ect.

    6. Hannah @ CleanEatingVeggieGirl
      November 10, 2014 AT 10:51 am

      This sounds amazing, Alex! I LOVE Field Roast sausages! They are the best!

      1. DK
        November 10, 2014 AT 12:36 pm

        I do too! I found them last summer and have not stopped eating them since! I can’t get enough!

    7. Dietitian Jess
      November 10, 2014 AT 7:56 am

      yay for a pasta recipe! Although I’m still thinking about your poached pears recipe from last week 🙂

      1. DK
        November 10, 2014 AT 12:35 pm

        Me too! But this pasta is a nice parting gift 🙂 The fact that it had been over a month is still SHOCKING to me! 🙂