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Vegan Rigatoni + Sausage

About the Recipe

When you are in the mood for some Italian food, this is a quick, yummy go-to meal

Cook Time:

25 Minutes


Veggies: (optional for added flavor to the sauce)

  • peppers (1/4 c)

  • onions (1/4 c) 


  • vegan sausage ( i love field roast or beyond brands) 

  • fresh basil (or seasoning) 

  • vegan parmesean cheese

Spices: (season to taste)

  • black pepper (just a dash)

  • italian seasoning

  • sea salt (just a dash)

  • oregano

  • add anything else you like

Don't Forget:

  • grapeseed oilmild rotel (1 can)

  • banza chickpea rotini noodles (1 box)

  • tomato sauce (1 jar - i love Rao's or any type of homemade or chunky sauce)


Step 1

add grapeseed oil  and a dash of salt to a pot on high heat and bring to a boil

Step 2

pour the sauce in a medium pot on low heat and let it warm

Step 3

while the water boils and the sauce warms, cut your sausage into slices and place them in pan on low-medium heat with 1 tbsp of oil and let cook for 3-4 minutes 

Step 4

add box of banza rigatoni noodles to boiling water and cover for 3-5 minutes on medium heat

Step 5

stir the tomato sauce and add spices as needed and turn over your sausage slices then reduce the heat to low for another 1-2 minutes then turn off the heat

Step 6

take out one noodle, run it under luke warm water and squeeze to determine if the noodles are ready. if your noddles are cooked, strain them, add italian seasoning to them and place them back in the pot

Step 7

scoop one cup of rigatoni into your dish and layer it with some sauce (about 1/2 cup) 

Step 8

add your sasucage  to the top of your pasta and sprinkle some fresh chopped basil on top with some vegan parmesean cheese and enjoy!

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