Basil Tomato Sausage Pasta
Ingredients
- 16 oz (454 g) Calamarata Pasta or other short shape
- 3 (100 g) Vegan Sausage Links, chopped
- 1 1/2 pints of Cherry or Grape Tomatoes
- 1 small Onion, chopped
- 4 cloves Garlic, crushed or minced
- 6-8 Basil leaves, chiffonaded or thinly sliced (reserve some for garnish)
- Pinch of Red Chili Flakes
- 2 tsp (10 ml) Balsamic Vinegar
- 1 1/2 tbsp (22.5 ml) Avocado Oil
- Salt and Pepper to taste
- 1/2 - 1 cup Pasta Water (reserved)
Preparation
Cook the pasta according to the package directions. Reserve 1/2 - 1 cup of the pasta water.
While the pasta is cooking, in a large sauté pan, cook the vegan sausage on medium-high heat until browned. Remove from the pan and set aside.
Lower the heat to medium, add the oil to the pan, and sauté the onion until translucent (about 4 minutes).
Add the tomatoes to the pan and cook until they begin to blister or break open (about 6-8 minutes). You can gently press them down with a wooden spoon or spatula to help them along. It's fine to leave some intact.
Add the garlic and chili flakes to the pan and continue cooking until fragrant (about 2 minutes).
Return the cooked sausage to the pan along with the chopped basil and balsamic vinegar. Lower the heat to medium-low and cook for another 2 minutes.
Add the cooked pasta to the pan and mix well. Gradually add the pasta water, 1/2 cup at a time, to loosen up the sauce. Heat through.
Serve with vegan parmesan and garnish with reserved basil.
