Ok, so this might be one of my favorite comfort foods. I have a love of pappardelle and the sauce, omg, it’s spicy, silky and so flavorful. I also adore a recipe that I can easily make vegan.
With that in mind, just know, if you prefer meat to vegan you’ll sub the vegan sausage for pork. I also prefer my sauce spicy but quickly learned that doesn’t work for the kids, ooops. So, I buy the Beyond Meat Brats vs the Spicy Italian and add red pepper flakes to my dish.
1 package Beyond Meat sausages (4 links)
3 bell peppers (grab the tri color pack for gorgeous color) cored and thinly sliced
1 yellow onion thinly sliced
1 1/2 tsp salt
1 tsp italian seasoning
1/2 tsp pepper
1/4 tsp red pepper flakes
4 cloves of garlic minced
1/2 cup white wine
1 (28oz) can fire roasted diced tomatoes
1 drop basil vitality essential oil (or 1/4 cup fresh thinly sliced)
8oz pappardelle noodles
Add about 2 tablespoons to a large pot over medium-high heat
Once the oil is hot, add the sausage and break into small chunks using a spatula and allow it to brown then remove from the pan with a slotted spoon
Add the sliced onion into the pan with the leftover sausage drippings and stir to keep from burning 5 minutes
Next, add the salt, red pepper flakes, Italian seasoning and cracked black pepper, and stir. Then add the sliced bell peppers allowing to cook for 2 minutes
Mix in the garlic and allow to mix in for 30 seconds to a minute. Add the white wine and allow it to reduce until it’s almost completely reduced
Add in the diced tomatoes with their juice and the sausage back into the pan. Stir to combine and allow it to simmer for 3-4 minutes
Remove from the heat and drizzle 2-3 tablespoons of olive oil on top finish the sauce followed by the basil (oil or fresh)
Cook the pappardelle noodles according to their instructions then drain and add them to the sauce and toss to combine
Add to pasta bowls and add a dash of red pepper flakes. Enjoy!