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Pasta with Blistered Tomatoes and Vegan Sausage


A tasty and hearty Pasta with Blistered Tomatoes and Vegan Sausage by @theyummyvegan


16 oz (454 g) Calamarata Pasta or any other type
3 (100 g) Vegan Sausage Links chopped
1 1/2 pints of Cherry or Grape Tomatoes
1 small Onion chopped
4 cloves Garlic crushed or minced
6-8 Basil leaves chiffonaded or sliced thinly (reserve some for garnish)
pinch Red Chili Flakes
2 tsp (10 ml) Balsamic Vinegar
1 1/2 (22.5 ml) Tbsp Avocado Oil
Salt & Pepper to taste
1/2 - 1 cup Pasta Water reserved


1. Cook the Pasta according to package directions. Reserve 1/2 -1 cup of the Pasta water.

2. While your Pasta is cooking, in a large Sauté pan, cook the Sausage on med-high heat. Cook just until browned then remove from pan and set aside

3. Lower the heat to med, add the oil to the pan and sauté the onion until translucent. About 4 minutes.

4. Add in the Tomatoes and cook until they begin to blister or break open. About 6-8 minutes. You can gently help them along by pressing down with a wooden spoon/spatula. It’s also ok to leave some intact.

5. Add in the Garlic and Chili Flakes and continue cooking until fragrant about 2 minutes.

6. Return the cooked sausage to the pan along with the chopped Basil and Balsamic Vinegar. Lower the heat to med-low and continue cooking for another 2 minutes.

7. Add the cooked pasta to the pan and mix well. Add the pasta water 1/2 cup at a time to loosen up the sauce. Heat through and serve with Vegan Parmesan.

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