Italian-Style Pasta with Peppers and Sausage

10-12 ounces other vegan sausage, sliced
1/2 red bell pepper, cut into 1-inch strips
1/2 green bell pepper, cut into 1-inch strips
1/2 yellow bell pepper, cut into 1-inch strips
8 ounces whole wheat Rotini pasta
1/2 cup red onion, minced
2 teaspoons tomato paste
1 large tomato, diced
2 cloves garlic, minced
1 pinch red pepper flakes
8 basil leaves, chopped
salt and pepper to taste

Spray a baking sheet lightly with olive oil, put it into the oven and preheat to 450F.
Once it's heated, spread the peppers on one half of the sheet and the sausages on the other. Give them a quick spray of olive oil.
Cook, stirring every few minutes, until the peppers just begin to get charred along the edges, about 10 minutes.
Remove from oven and keep warm. While the peppers are cooking, cook the pasta according to package directions.
Before draining, remove one cup of the cooking liquid and reserve it. Drain the pasta, toss it with the peppers and sausage, cover, and keep warm.
Spray a medium-sized saucepan lightly with olive oil and heat it on medium-high.
Add the onions and cook, stirring, until they soften, about 4 minutes.
Add the tomato paste and cook for another minute. Stir in the tomato, garlic, and red pepper and cook for another two minutes.
Add 3/4 cup of the reserved pasta liquid and simmer for about 5 minutes.
Stir in the minced fresh basil, and add salt and black pepper to taste. Toss with the pasta to coat lightly, adding additional pasta liquid to moisten, if necessary. Serve immediately.

Makes 6 servings.
233 grams per servings.

Number of Servings: 6

Recipe submitted by SparkPeople user EJORDANE.