OMG! The words my wife uttered after she tasted my Vegan Gluten Free Spaghetti Ragu.Jump to Recipe
Do you have someone you cook for that is skeptical with anything new you might try to cook. That is my story and I have been cooking and blogging for almost 10 years. The amazing thing about the experience is that almost everytime, she loves the new recipe. Human nature is so interesting. So are so comfortable in what we know and so unwilling to try new things. That goes for almost all of us and I am certainly saying I have to expand my horizons too.
When I have previously eaten vegan sausages, I have been quite underwhelmed. Somewhere, I saw someone take the vegan sausage out of its casing and add spice and flavor to it. I have done this with meat sausages before. Why had I not ever thought to try this. Well I did now and the results were PHENOMENAL. Do you think I liked it? I loved it. I think this recipe was better than my traditional ragu. UNBELIEVABLE!
Sharing below some of my other sausage pasta recipes shows you the versatility of sausage.
CREOLE PASTA BAKE (used chicken chorizo)
The recipe followed pretty traditional methodology for ragu with tomatoes, tomato paste and spices. The secret ingredient that put this over the top was the addition of Fried Chili in Oil. An ingredient that I have on hand for my Asian recipes. It added just the right spice to the sauce.
The cast of characters.
The developing of the vegan ragu.
Vegan Gluten Free Spaghetti plated.
Vegan Gluten Free Spaghetti Ragu
I solved the holy grail with this Vegan Gluten Free Spaghetti Ragu. Break up the vegan sausage, add spices, tomatoes and fried chili in oil.
- 16 Ounces Gluten Free pasta
- 6 Ounces Vegan Italian sausage
- 4 Whole Vegan sausages cut in half
- 1 Tbsp Italian seasoning
- 1 Tsp Ground basil
- 1 Tsp Ground oregano
- 1 Tsp Red chili flakes
- 1 Tbsp Fried chili in oil
- 1 Tbsp Tomato paste
- 15 Ounces Stewed tomatoes
- 2 Tsp Olive oil
Make the gluten free pasta according to the box instructions.
Begin by heating the oil in a skillet. Add in the vegan Italian sausage and the vegan sausages. Break up until crumbles and cook for 4 – 5 minutes. Next, add in the spices and mix. Cook for 1 minute. Now add in the fried chili oil and cook for 1 minute. Do the same for the tomato paste. Mix well to ensure you cook out the bitterness. Finish by adding in the tomatoes. Mix well and simmer for 10 minutes.
I have gotten into the habit (very restaurant like) of finishing my pasta dishes in a second small pan to serve each individual plate. So I add the sauce to the pan followed by the pasta and mix. This is a 1 minute process.