This spicy tomato pasta with vegan sausage only takes minutes to prep. Leave the sauce to simmer for half an hour and you have a delicious tomato sauce far superior to any store bought version.
The ultimate pasta sauce
Of course most tomato based pasta sauces are naturally vegan but most recipes seem to focus on the protein; which is more often than not usually meat or seafood. This tomato pasta sauce emphasises the much undervalued tomato, enabling you to use this recipe with no further adornments – it is simply that good!
The ingredients
The tomato sauce has an extra kick from the hot chilli powder; I’ve added just a dash so as not to overwhelm the other ingredients. Salt helps to eliminate the acidity and bitterness of the plum tomatoes whereas the sugar helps to draw out the natural sweetness of the tomatoes. And finally we have dried oregano; the great all round herb which adds a fresh peppery taste and sweet aroma to the dish.
The method
Peel, crush and finely slice the garlic. Sauté for roughly 2-3 minutes until lightly coloured and the enticing earthy scent fills the room. Next, add the remaining ingredients and bring to a gentle boil to allow the lingering alcohol from the red wine vinegar to evaporate. Simmer for at least 30 minutes to enable the flavours to intensify and create a deeply rich sauce. To finish, turn off the heat and stir through the torn basil leaves.
Every vegan cook needs a great tomato pasta sauce in their repertoire. This spicy tomato pasta sauce is truly versatile. I use it in many plant based dishes from vegan spaghetti bolognese to tofu shakshuka. This recipe makes for the ultimate vegan pasta dish – a hot, rich tomato sauce with juicy vegan sausage all nestled among wholewheat fusilli. A perfect marriage of carbs and tomato sauce.
Leave a comment and let me know how you get on making this spicy tomato pasta with vegan sausage. I’d love to see your creations over on instagram!
More pasta recipes
Spicy tomato pasta with vegan sausage
Ingredients
- 1 tablespoon olive oil
- 2 large garlic cloves finely chopped
- 400 g good quality tinned plum tomatoes use scissors to chop into chunks
- 1 tablespoon tomato pureé
- 1 tablespoon balsamic vinegar
- 1.5 teaspoons dried oregano
- 1.5 teaspoons sugar
- 1/2 teaspoon hot chilli powder
- 1/4 teaspoon salt
- 4 fresh basil leaves roughly torn
- 4 vegan sausages
- 150 g wholewheat fusilli pasta
Instructions
- Heat the oil in a large saucepan over a low heat. Gently sauté the garlic for a couple of minutes.
- Add all the remaining ingredients apart from the fresh basil leaves.
- Increase the heat and bring to a gentle boil. Then reduce to low, cover and simmer for 30 minutes.
- Meanwhile prepare the vegan sausage per the packet instructions. Once cooked, slice into bitesize chunks.
- Cook the pasta in well salted boiling water until al dente, approximately 14 minutes.
- Return to the sauce. Add a splash of water if the sauce looks to dry. Taste and season with salt and pepper. Turn off the heat and stir through the torn basil leaves.
- Add the drained pasta and vegan sausage to the sauce. Top with fresh basil and vegan parmesan.