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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...


Servings

46 serving

Total time

40 minutes

Cuisines

Italian


Ingredients

  • 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)


Method

  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.

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