Eosinophilic Esophagitis Friendly Vegan Pasta with Sausage and Peppers
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Learn more →Ingredients
4 servings
- 12 oz dry rigatoni
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tbsp salt, for pasta water
- 2 tbsp olive oil
- 12 oz vegan sausage, casings removed if applicable, crumbled or sliced into rounds
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- ½ tsp fennel seeds
- 1 can (28 oz) crushed tomatoes
- ½ cup dry white wine
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup reserved pasta water
For serving
- ¼ cup fresh basil leaves, torn (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rigatoni according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta water heats, warm 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the vegan sausage in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking for 2–3 minutes more, until browned on most sides. Transfer the sausage to a plate and set aside.
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