Tomato Sausage Pasta πŸ˜‹ By @plantbasedjane

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Tomato Sausage Pasta πŸ˜‹ by @plantbasedjane
8oz pasta
4 vegan Italian sausages, sliced (I used 1 package of beyond meat)
2 tablespoons olive oil
12oz cherry tomatoes (around 1.5 cups)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
2 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons tomato paste
5 oz spinach
1 tablespoon vegan butter
1/2 cup reserved pasta water

Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and reserve 1/2 cup of cooking water. Slice your cherry tomatoes, mince your garlic and set aside.
Slice sausages and cook according to package instructions. Drain excess oil safety and wipe out the pan. Return the pan back to the heat.
With the same pan on medium heat, add your olive oil, cherry tomatoes, red pepper flakes, salt and pepper. Cook tomatoes for 3-5 minutes, smashing the tomatoes with the back of a wooden spoon once softened to release it’s juices. Pour in the white wine and minced garlic. Let white wine reduce by half and add in the tomato paste. Mix everything, incorporating the tomato paste into the sauce. Add in your spinach and season with a bit more salt and pepper. Let spinach wilt down. Add in your cooked pasta and sausages. Mix to combine and gradually add in pasta water to thicken the sauce. Add in a tablespoon of butter and mix until melted.
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