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Tomato + Sausage Penne with Spinach

Simple and speedy weeknight pasta full of fresh veggies and plant based sausage. Tossed in a fresh cherry tomato sauce to bring it all together.
Course Main Course
Cuisine Italian
Keyword pasta, quick, sausage, tomatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2

Ingredients

  • 2 tbsp olive oil divided
  • 1 pint cherry tomatoes halved
  • 2 cloves garlic minced
  • ¼ tsp salt
  • ¼ tsp oregano
  • pinch of chili flakes
  • 4 oz penne I used whole wheat
  • ⅓ cup reserved pasta water
  • 1-2 links plant-based sausage I used Tofurky, mild italian
  • 2 large handfuls spinach
  • 1 tbsp fresh basil
  • 2 tbsp parmesan optional

Instructions

For the sausage

  • Preheat the oven to 375° and line a large baking tray with parchment paper.
  • Put sliced sausage in a medium bowl and toss with ½ tablespoon of olive oil.
  • Bake for 15 minutes, or until sausage begins to crisp up around the edges.

For the pasta

  • Bring a large pot of salted water to boil and cook pasta according to the package. Drain, reserving ⅓ cup pasta water and set aside.
  • Warm a large skillet with 1 tablespoon of olive oil over medium heat. Once shimmering, add tomatoes, garlic and salt.
  • Once tomatoes begin to soften add the oregano and, chilli flakes, if using. Slowly start adding small amounts of the reserved pasta water to the skillet with the tomatoes to form a sauce.
  • Add the drained pasta directly into the skillet with the spinach and baked sausage and give it a good stir, until the spinach wilts.
  • Remove from heat and mix in fresh basil, remaining olive oil and season with salt and pepper.
  • Divide into two bowls and top with grated parmesan, if desired.

Notes

Make it Vegan: Omit the parmesan.