Pasta with Blistered Tomatoes and Vegan Sausage
Ingredients
- 16 oz (454 g) Calamarata Pasta or other short shape
- 3 (100 g) Vegan Sausage Links
- 1 1/2 pints Cherry or Grape Tomatoes
- 1 small Onion
- 4 cloves Garlic
- 6-8 Basil leaves
- pinch Red Chili Flakes
- 2 tsp (10 ml) Balsamic Vinegar
- 1 1/2 Tbsp Avocado Oil
- Salt and Pepper to taste
- 1/2 - 1 cup Pasta Water
Preparation
Cook the pasta according to package directions and reserve 1/2 to 1 cup of the pasta water.
While the pasta is cooking, in a large sauté pan, cook the sausage on medium-high heat until browned, then remove from 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 and cook until they begin to blister or break open, about 6-8 minutes. You can gently press them with a wooden spoon or spatula, and it's okay to leave some intact.
Add the garlic and chili flakes and continue cooking until fragrant, about 2 minutes.
Return the cooked sausage to the pan along with the basil and balsamic vinegar. Lower the heat to medium-low and continue cooking for another 2 minutes.
Add the cooked pasta to the pan and mix well. Add the pasta water 1/2 cup at a time to loosen the sauce, heat through, and serve with vegan parmesan.
