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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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.
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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