Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based 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.
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.
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.
You’re going to love this weeknight pasta. It’s–
Rich
Spicy
Savory
Subtly sweet
Healthy
Vegan
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!
More Vegan Pasta Recipes:
Vegan Pumpkin Bolognese
Baked Vegan Mac and Cheese
Caramelized Onion Fettuccine
Vegan Pesto Pasta
Spicy Vegan Pasta with Sausage
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!
Vegan Rigatoni with Peppers and Sausage
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Pasta
- Cuisine: Italian
- Diet: Vegan
Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Pasta
- Cuisine: Italian
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Pasta
- Cuisine: Italian
- Diet: Vegan
Scale
Ingredients
- 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
Instructions
- In a large skillet, add the oil and heat over medium high heat.
- 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.
- Add the bell peppers, onions, and pinch of salt and black pepper. Cook until soft and golden, about 5 minutes.
- Add the garlic, oregano, and fresh basil and cook for another 3 minutes.
- Add the tomato paste and stir until incorporated, then add the wine, tomatoes with juice, and red pepper flakes.
- Stir to combine, scraping any of the sausage bits off.
- Add the reserved sausages and bring the sauce to a simmer for 20 minutes, uncovered.
- While the sausage is cooking, bring a large pot of salted water to a boil and cook the rigatoni until just al dente.
- Drain the pasta and add to the sauce after 20 minutes, adding a bit of pasta water to thin out if needed.
- Serve and garnish with additional basil, if desired.
did you make this?
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(15 comments) leave a comment
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 🙂
★★★★★
So glad to hear!
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!
★★★★★
Just made this with the wife and it was perfect! Taste great, easy to make
★★★★★
So glad you liked it! Thanks Max.
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!
★★★★★
So glad you liked it! Thanks Raven!
I’m not experienced in cooking with wine, what kind would you recommend for this dish?
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.
This sounds amazing, Alex! I LOVE Field Roast sausages! They are the best!
I do too! I found them last summer and have not stopped eating them since! I can’t get enough!
★★★★★
yay for a pasta recipe! Although I’m still thinking about your poached pears recipe from last week 🙂
Me too! But this pasta is a nice parting gift 🙂 The fact that it had been over a month is still SHOCKING to me! 🙂