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Vegan Chorizo pasta Recipe

Vegan Chorizo pasta
Source: sainsburys



  • 350g Sainsbury's Cumberland Shroomdogs - slice each sausage into 5 pieces
  • 2 tbsp olive oil
  • 2 tsp sweet smoked paprika
  • 1 tsp ground fennel
  • 1½ tsp cayenne pepper
  • 1 medium red onion - Peel and finely dice
  • 2 cloves garlic - peel and grate
  • 2 red peppers - de-seed and slice into strips
  • 2 tbsp tomato puree
  • 2 cartons of Sainsbury's chopped tomatoes
  • 320g penne pasta
4 servings


  • Warm 1 tbsp olive oil over a medium to heat 
  • Add the pieces of sausage to the pan and gently stir them for 4 minutes making sure you turn them over halfway through
  • Sprinkle 1 tsp of the smoked paprika, ½ tsp of the fennel and ½ tsp of the cayenne pepper into the pan and stir the sausage pieces for a further 2 minutes
  • Take the pieces of sausage out of the pan, put them on a plate and set them to one side 
  • Run the pan under a cold tap to clean out the oil and spices 
  • Add the red onion to the pan, sprinkle a pinch of salt into the pan and stir for 5-7 minutes 
  • Add the garlic to the pan and stir for 1 minute 
  • Add the red peppers to the pan and stir for 3 minutes 
  • Sprinkle the remaining spices into the pan and stir for 30 seconds
  • Add the tomato puree to the pan and stir for 30 seconds, pour the chopped tomatoes into the pan, stir them around so they’re well mixed
  • Half fill one of the tomato cartons with water, pour it into the pan, turn the heat down and leave to simmer for 10 minutes
  • Whilst the sauce is simmering, put the saucepan on the stove, add the pasta to the saucepan and cook for 9 minutes until cooked but slightly al dente
  • Pour the pasta into the tomato sauce and stir it so it’s completely covered, then add the sausage pieces and stir in.



A recipe from sainsburys

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