Penne Pasta with soy free vegan sausage
Servings: 4
Ingredients
- 1 box penne pasta I used chickpea penne
- 5 sprigs kale roughly chopped
- 2 vegan sausage links I used beyond meat Brat sausage
- 1 cup cherry tomatoes whole
- 1 jar marinara sauce
- 2 tbsp tomato paste
- 4 garlic cloves finely chopped
- 2 tsp red chili flakes
- 1 1/2 tbsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sugar
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil, add box of pasta, cook according to package
- Rough chop kale
- Cut sausage into medallions, add to a pan to cook for 6 minutes on one side, flip and cook on the other side for another 3 minutes or until browned on each side, then add whole tomatoes.
- When pasta is cooked al dente (not fully cooked through), transfer to colander to drain water. Be sure to reserve 1/2 cup of pasta water. Rinse under cool water
- Add pasta to the pan, stir to combine with sausage, tomatoes. Add the chopped garlic and the remaining seasonings. Stir again to get the flavor going.
- Next add the chopped kale then use 1/2 of the reserved pasta water to and pasta sauce to wilt the kale. Cover until the kale is wilted approx, 5-6 minutes . Don't be afraid to make it as saucey as you like!