Ingredients
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Instructions
- Chop all your ingredients as directed in the ingredient list before starting the recipe. Take out all other necessary ingredients from the pantry for easy access during the cooking process.
- Cook 12 ounce box pasta of choice in a large pot of generously salted boiling water according to package directions until al-dente, generally about 7-9 minutes. Reserve ½ cup of the starchy pasta water for later incase needed to thicken the sauce. Drain the pasta and set aside.
- To the now-empty pasta pot, add the 1 teaspoon olive oil and 12 ounce package hot Italian sausage or andouille sausage and cook over medium-high heat for 10-15 minutes until crispy, mixing occasionally. Remove sausage from the pot using a slotted spoon, transfer to a bowl and set aside for later. Pour off all but 2 tablespoons of oil left in the pot (if applicable).
- Add the 1 medium onion (diced) to the pot of remaining oil. Saute over medium-low heat for 3 minutes until softened and slightly golden. Mix in the 8 ounces cherry tomatoes (halved) and cook for 5-8 minutes until they begin to soften, pressing down with your spoon to smash them a bit.
- Mix in the minced 6 garlic cloves and ¼ teaspoon red pepper flakes and cook for 1 minute until fragrant.
- Add the 2 tbsp tomato paste and mix until it is dispersed about 2 minutes.
- Add the ½ cup dry white wine and cook over medium heat for 3 minutes.
- Mix in the ½ tsp kosher salt, ¼ tsp ground black pepper, 2 teaspoons dried basil, 1 tsp honey and ¼ cup canned coconut milk, cooking for 30-60 seconds. The sauce should be thick.
- Add the cooked pasta and sausage into the pot and mix until combined. Mix in the 2 tablespoons unsalted vegan butter. Turn off the heat once the butter is melted in. If for any reason the pasta seems dry, add ¼ cup at a time of the reserved pasta water and mix through over medium heat for 1-2 minutes.
- Sprinkle with 3 tablespoons freshly chopped parsley and mix together. Serve and enjoy!
Test Kitchen Notes
- Add up to ½ teaspoon red pepper flakes if you really love spicy food.
- I like using Jovial Pasta. The recipe was tested with Jovial Farfalle and Jovial Mafalda, but you can use any pasta you like!
- I use Earth Balance Vegan Buttery Sticks as the butter in this recipe to keep this recipe kosher and non dairy. For a non-kosher version, you can use dairy butter.
- Instead of wine, use low-sodium chicken broth or vegetable broth.