If you know me, I absolutely despise vegan meat. Fake sausage, fake deli meat, fake ground meat… It’s fucking disgusting. Whoever said that those products actually tasted somewhat similar to meat must be delirious cus it’s not even close. Yuck.
But if it’s in pasta, then it might be okay…right? I present you with chorizo and red pepper rotini.
I eat meat here and there and although I’ve had too many disaster experiences with fake meat, I was curious to try out vegan chorizo sausage. I took a chance. As I am a huge chorizo lover, I was either going to be seriously disappointed and scarred for life OR it was going to turn out amazing. You could only imagine the look on my face after I tried vegan chorizo. Oh. My. God. Dare I say that it might even be better than the real thing?
I used Helen’s Kitchen veggie chorizo so perhaps it was a very good brand or something, but it was actually mind-blowingly amazing with more added spice than regular chorizo. Super tasty and yes, it did taste like the real thing (maybe even better)! Although I loved the taste, I didn’t enjoy the fact that it was a soy-based product (I’m limiting my soy intake) and that you could only use the product outside of its casing (no fake chorizo slices over here). But all in all, it was great alternative to real meat…yum. A win in my books!
For this recipe, I also used a pre-made tomato sauce (shocker!!!). BUT it was a tomato and bean artisan pasta sauce called “Fagiolata” which is made locally by Sugo Sauce and my oh my, it is a delicious, one-of-a-kind sauce company. They specialize in oldschool Italian pasta sauces. I picked one up at the Sunday Market at the Vancouver Urban Winery, an event I was doing for Dolce Delights, and was super surprised with how delicious it was. It’s completely yummy on its own but I already couldn’t wait to use it and I knew it would taste amazing in this dish. Give em a try, guys!
And as all my recipes are, this one is no exception. Feel free to use real chorizo or another favourite pasta sauce and make it your own. The sauce is pretty chunky itself and would stick well to spaghetti and other long noodles as well. Enjoy!
Chorizo and red pepper rotini
– 1 jar (500mL) Sugo Sauce’s “Fagiolata”
– 1 tbsp ghee
– 1 small onion, sliced
– 1 chorizo sausage, casing removed
– 1 red pepper, roasted and chopped
– 2 cups tomato-chipotle puree (canned whole tomatoes, 1/2 chipotle pureed)
– 1 pkg (500g) whole wheat rotini
What you’ll need to do:
1. In a pot of salted boiling water, cook your pasta according to packaged directions until al dente. Drain, rinse, and set aside for later.
2. In a medium saucepan, melt ghee over medium-high heat and add the onions. You want to do a quick caramelization of the onions so cook them for about 5-7 minutes.
3. Add the red pepper and chorizo.
4. Add the jar of pasta sauce and the tomato-chipotle puree and stir until everything is heated through.
5. Pour sauce on top of individual bowls of pasta. Serve with Parmesan cheese if desired. Makes 8-10 servings.