Recipe by

Visit website

Thank you all for your kind words on my Blog Anniversary. I have never tasted a real sausage, but I love love love vegan sausages. If the real sausage tastes anything like their vegan counterpart, I’m sure I’ll love them too. But come to think of it, I guess I like the texture of seitan more than the taste, so I don’t know if I would like the real sausage. Well we’ll never know and I prefer to keep it that way. I made this dish with Julie Hasson’s Italian sausages that I froze and store-bought pasta sauce for a...


46 serving

Total time

40 minutes




  • 16 oz Rigatoni (.)
  • 1 onion (– medium, chopped)
  • 2 cloves garlic (– minced)
  • 2 sausages (Vegan (sliced into half moons))
  • 2 banana peppers (– large, sliced)
  • 1 oz 16 Pasta sauce (. bottle of (I used Bertolli’s Vidalia Onion pasta ))
  • to taste Salt Pepper (&)
  • frozen peas
  • basil (Dried or fresh)


  1. Cook pasta as per package directions.
  2. While the pasta is cooking, make the sauce; heat 1tbsp olive oil in a large skillet. When hot, add onions and garlic, sauté till translucent; add peppers, cover and cook till they turn tender.
  3. Add seitan and sauté for couple of minutes.
  4. Now add the pasta sauce and simmer for 8-10 minutes.
  5. If the sauce is too thick, add pasta water to thin it out. Season with salt & pepper.
  6. To serve I like to add little sauce to pasta along with couple of teaspoons of cheese and then add more sauce in individual plates with some more cheese on top. Enjoy warm.
  7. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now