This easy Cajun pasta is packed with spicy flavor! Made with vegan sausage, peppers, and fire roasted tomatoes in a creamy sauce, it's both comforting and easy to make.
- 8 ounces dried penne pasta (or pasta shape of choice)
- Dash olive oil
- 2 vegan sausage links, cut into ½-inch slices
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 1 medium red bell pepper, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 4 garlic cloves, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (or to taste)
- 2 tablespoons all-purpose flour
- 1 cup full-fat coconut milk
- 2 (14 ounce or 400 gram) cans fire roasted tomatoes
- 1 teaspoon red wine vinegar
- Salt, to taste (I used ¾ teaspoon)
- Hot sauce, to taste (optional)
- Chopped fresh parsley, scallions, and/or chives, for serving
-
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
-
While the pasta cooks, place a large skillet over medium heat. Once the skillet is hot, add the sausage.
-
Cook the sausage for about 5 minutes, flipping occasionally, until browned. Remove the sausage from the skillet and transfer it to a plate.
-
Melt the butter in the skillet, then add the onions, red bell peppers, and green bell peppers. Sweat the veggies for about 10 minutes, until they begin to soften.
-
Add the garlic, paprika, thyme, oregano, black pepper, and cayenne pepper to the skillet. Sauté everything for about a minute, until very fragrant.
-
Sprinkle in the flour and stir to form a paste that coats the veggies. Continue cooking and stirring for about a minute.
-
Slowly add the coconut milk, a bit at a time, stirring between additions to work out any lumps formed by the flour.
-
Once all of the coconut milk has been added, stir in the tomatoes.
-
Bring the sauce to a boil, lower the heat, and allow it to simmer for 10 to 15 minutes, until it thickens up a bit and the peppers become tender.
-
Stir in the vinegar. Season the sauce with salt to taste, and optionally some more cayenne pepper and/or hot sauce.
-
Stir in the pasta and sausage, then remove the skillet from heat.
-
Sprinkle the pasta with parsley, scallions, and/or chives. Serve.