PLANT-BASED ITALIAN SAUSAGE PASTA

Plant-Based Italian Sausage Pasta image

Go vegetarian for pasta night! Plant-based Italian sausage adds a meaty texture and loads of flavor in this easy pasta dish.

Provided by Juliana Hale

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 1h

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon olive oil
12 ounces vegetarian Italian-style sausage, sliced
1 medium onion, cut into thin wedges
1 medium yellow bell pepper, cut into bite-sized strips
3 cloves garlic, minced
¼ cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1 tablespoon Italian seasoning
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon crushed red pepper
1 (8 ounce) package dried penne pasta
2 tablespoons shredded Parmesan cheese, or to taste

Steps:

Heat oil in an extra-large skillet over medium-high heat. Add sausage; cook until browned, turning occasionally, about 5 minutes. Remove from the skillet, reserving drippings in skillet.
Add onion, bell pepper, and garlic to the skillet; cook, stirring, over medium heat until softened, 5 minutes. Carefully add wine to skillet. Cook, scraping up any browned bits, for 1 minute. Add crushed tomatoes, fire-roasted tomatoes, Italian seasoning, sugar, salt, and red pepper. Return sausage to skillet. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 10 minutes. Uncover and cook until desired consistency, about 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Serve pasta topped with sauce and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 591.4 calories, Carbohydrate 76.7 g, Cholesterol 1.8 mg, Fat 21.4 g, Fiber 10.1 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 1619.3 mg, Sugar 7.5 g