Low Sodium Vegan Sausage Penne Arrabbiata

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Vegan Sausage Penne Arrabbiata

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Ingredients

4 servings

12 oz dry penne pasta
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1 tbsp salt, for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
12 oz vegan sausage, casings removed if any, crumbled or sliced into rounds
Chef's tip
Match the style (breakfast, Italian, or smoked) and the form (links, bulk, or crumbled) to the original. If the sausage you use is raw, cook it fully - to 160°F (71°C) for pork or beef, or 165°F (74°C) for chicken or turkey - even if the recipe only heats it through.
3 tbsp olive oil, divided
4 cloves garlic, thinly sliced
½ tsp red pepper flakes, plus more to taste
1 can (28 oz) crushed tomatoes
½ tsp sugar
½ tsp salt, for the sauce
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup fresh basil leaves, torn

For serving

vegan parmesan, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the penne according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta through a colander.
2
While the pasta cooks, heat 1 tbsp of the olive oil in a large 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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