I’m a fiend for rich pasta sauces and this is one of my favourites – a delicious, spicy arrabiata with chunky mushrooms and vegan chorizo. This is a fabulous pasta dish but it also works well served with rice if you want something a bit lighter. This sauce is super easy to make and freezes well if you choose to cook up a big batch.
I also recommend a sprinkling of vegan Parmesan cheese. We make our own using a recipe from Minimalist Baker. It’s really quick and easy to make and stores in the fridge.
1 large onion (roughly chopped)
5 cloves of garlic (crushed)
200g of mushrooms (sliced)
Vegan chorizo* (sliced and quartered)
½ cup of red wine
2 tbls of brown sugar
1 ½ tsp of chilli flakes
¼ tsp of black peppercorns
Small bunch of fresh basil (chopped)
4 tbls of tomato paste
2 x 400g tins of chopped tomatoes
Add some oil to a large pan and gently sauté the onion and the garlic for about 5 minutes.
Meanwhile, use a separate pan to fry the chorizo. Keep an eye on this to make sure it doesn’t burn.
Add the mushrooms to the onion and garlic, and cook for a further 5 minutes until the onion is soft and the mushrooms are starting to brown.
Add the wine and the brown sugar.
Use a pestle and mortar to grind the chilli flakes and the peppercorns, and then add to the pan.
Add the tomato paste, the tinned tomatoes and the basil, and stir well.
Transfer the chorizo from the frying pan into the main pan and stir.
Bring the sauce to the boil, reduce the heat and then simmer (uncovered) for 20 minutes until the sauce has reduced and become thicker.
Stir into cooked pasta or serve atop a bed of rice.
*We buy vegan chorizo from the Cruelty Free Shop in Glebe. Add as much or as little as you want.