A cozy and comforting spicy sausage rigatoni recipe using Field Roast Garlic & Fennel Sausages, tomatoes, and cashew cream, perfect for this time of year.
1: In a large pan, add 2 tbsp veg oil and cook the sausage until slightly charred, about 5 minutes, tossing occasionally.
2: Remove the sausage and add onions and garlic, cooking for 3 minutes, then deglaze the pan with white wine.
3: Add the tomato paste and cashew cream, cooking for 5 minutes.
4: Cook the pasta according to package directions in salted water and reserve 1 cup of pasta water.
5: Add the red pepper flakes, sausage, and cooked pasta to the pan. Mix to combine and add some of the pasta water to thin it out.
6: Plate up and top with vegan parm and chives.
