Spicy Mushroom and Sausage Pasta

I know, I know, I make way too much stuff with mushroom and sausages. But since it’s so easy, cheap, and tasty, after I made this for myself I thought I might as well take a picture and post it. This is a very tasty pasta – not very special, and it certainly won’t impress anyone, but perfect for yourself on a lazy sunday afternoon. 

Ingredients (serves 2)

  • 400g pasta
  • 4 vegetarian sausages
  • 300g chestnut mushrooms (I’ve been using chestnut mushrooms a lot recently, but you can use pretty much any mushrooms you like, although porcini would probably be too strong)
  • 1-3 spicy peppers (depending on how strong they are and how spicy you want it)
  • 1 red onion
  • 500g passata
  • 2 tbsp margarine
  • 1 tbsp nutritional yeast (optional)
  • salt
  • olive oil

Preparation (30 minutes)

Heat a pan with some olive oil, then slice the onions, chop up the spicy pepper, and add to the pan on high heat. When the onion is just starting to turn a little brown, add the sausages, and cook them for a while, breaking them into smaller pieces as you stir. Chop all the mushrooms and add them, and the margarine, to the pan once the sausages are a little crispy, and keep stirring around. Add the passata, add some salt and nutritional yeast, and stir so everything is evenly spread, all the while with the heat on maximum. While the sauce is cooking, fill a large pot with water and put it on maximum heat. Once it’s boiling, add some salt and the pasta, and stir every 2 minutes at least. Once the pasta is done (start tasting the pasta every minute after about 7 minutes to make sure it doesn’t overcook) drain it, throw it back in the pot, and add the sauce. Mix everything around and serve!