Vegan Sausage and Peppers Pasta
A quick and easy plant-based skillet dinner filled with spicy Italian sausage, colorful bell peppers, and pasta tossed together in a light and earthy tomato sauce. Ready to serve in 30 minutes or less!
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Servings: 4
Ingredients
- 1/2 pound farfalle pasta or other medium-size shape
- 1/2 pound vegan spicy Italian sausage cut into medallions
- 1 tablespoon olive oil
- 3 medium-size bell peppers seeded and sliced
- 1/4 cup yellow onion diced
- 3 cloves garlic minced
- 14.5 ounces canned diced tomatoes with liquid
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
Instructions
- Prepare pasta according to package directions for al dente consistency. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large deep skillet over medium heat. When the oil is hot, add the sliced vegan sausage. Cook, moving the sausage around the pan frequently, until heated through and browned on both sides. Remove cooked sausage to a paper towel-lined plate.
- Into the skillet, add bell peppers and onion. Continue cooking 3 minutes, stirring frequently until peppers and onion are softened. Add garlic and continue cooking an additional 1 minute. Add the sausage back into the skillet with the vegetables.
- Add the diced tomatoes, dried basil, dried oregano, sea salt, crushed red pepper flakes. Stir to combine all ingredients. Cook 5 minutes over medium heat.
- Into the skillet, add the cooked pasta. Stir to combine.
- Reduce heat to medium-low, cover the pan, and allow to simmer for about 5 minutes.
- Adjust seasoning to taste. Serve hot.
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