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 (22.5 ml) avocado oil
- salt and pepper to taste
- 1/2 - 1 cup pasta water reserved
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, gently pressing with a wooden spoon or spatula if needed.
Add the garlic and chili flakes 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 continue cooking for another 2 minutes.
Add the cooked pasta to the pan and mix well, adding the pasta water 1/2 cup at a time to loosen the sauce, then heat through and serve with vegan parmesan.
