Life is all about embracing the endless pastabilities. Like, for example, transforming a time-honored favorite like classic Pasta Puttanesca into a celebration of plant-based goodness! Our spin on Italian Sausage Puttanesca features tender penne pasta tossed in a red sauce made with crushed tomatoes, garlic, onion, capers, Kalamata olives, and sliced Tofurky Italian Sausage! Garnish with fresh chopped Italian parsley. (PS: Feel free to experiment with your pasta shapes! Puttanesca is traditionally made with penne or spaghetti, but there’s no laws against Italian Sausage Puttanesca with Elbows or Bowties!) Buon appetito!

Makes 6 servings

what you’ll need:

1 (8-ounce) package penne pasta
2 tablespoons olive oil
½ onion, diced
½ teaspoon fine sea salt
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes
½ cup kalamata olives, pitted and halved
2 tablespoons capers
1 package Tofurky Italian Sausages, sliced
¼-½ teaspoon red chili pepper flakes, optional
3 tablespoons chopped fresh parsley

how to make:

1.Cook pasta according to package directions and drain.

2.In a large Dutch oven or heavy bottomed pot over medium heat, warm oil. Add onion and salt, and saute until soft and translucent, about 3-5 minutes. Add garlic and cook for 1 minute more.

3. Stir in tomatoes, olives and capers, and simmer for 5 minutes. Add sausage and chili flakes, and simmer for 5 minutes more. Stir in prepared pasta until thoroughly combined and warmed through.

4.Transfer to serving plates and top with parsley. If desired, top with vegan parmesan or crumbled vegan mozzarella.