This recipe was born out of a desire to create a deeply satisfying vegan meal for myself and my husband. I wanted something that appeared beautiful and laborious but was really actually light and simple. What really makes this dish is the wonderful flavor of the vegan sausage, amplified with fresh garlic, red pepper flakes, and a deep, buttery extra virgin olive oil.
Field Roast Sausages has been a brand on my radar going on 10 years. When I was vegan during my college years, I loved that they began to expand their products and offer different flavor sausages.
It really gave me something to play around within the kitchen, without much extra thought. Their spicy sausage is great, and I think that any of their options would be lovely in this dish, but I’ve decided to call for their classic Italian for this recipe for one simple reason: fennel seed.
In the instructions, I call for crumbled sausage, and with that releases a little bit of fennel seed embedded within the sausage. This adds a touch of bright earthy flavor that rounds this simple dish out nicely.
Another key part of this recipe is rich tasty olive oil, and layering in the salt at different stages. Don’t over-salt in the beginning, because once the pasta water gets added, more salt comes with it. For the most part, this recipe is pretty intuitive and allows a lot of room for adaptation and adjusting for your flavor preferences.