When I need a tasty store-cupboard ingredients vegan supper recipe up my sleeve that will also suit the non-vegans, I usually turn to some kind of pasta dish. I really love smoky sriracha hot sauce (I like the Eaten Alive brand) so I combined it with some wood-roasted peppers and canned tomatoes to make a really delicious sauce that works for vegans and, if I want to create options for the meat eaters, I can add chorizo or meatballs or some crumbled feta to make it work for vegetarians. Either way, it’s very easy to make and extremely tasty.
- 1 x 400g can of tomatoes
- 1 tbsp tomato puree
- 1 medium onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 fresh chilli, finely chopped
- 2 wood roasted peppers, finely chopped – I use Peppardew ones from a jar
- 1 tbs of smoked sriracha hot sauce – I use the ‘It’s Alive’ brand
- Your favourite pasta – I used Sainsbury’s ‘Taste the Difference’ casarecce
- Non-vegan options: add your favourite meatballs, some chopped chorizo and cook in the sauce while the pasta cooks or garnish with feta cheese.
- To make the sauce, add the oil to a large saute pan on medium heat and gently cook the onions for about 15 minutes until they are soft and sweet. Stir in the garlic and chilli and cook for a couple of minutes.
- Add the tomatoes, tomato paste and the sriracha sauce and cook for another ten minutes. Season with a little salt and pepper. Once the sauce has reduced and started to thicken, add the chopped peppers.
- Cook the pasta according to the instructions on the pack. It normally takes about 12 minutes so I put it on once the onions are cooked. Once cooked, drain and reserve a tablespoon of the cooking water.
- Add the pasta and the reserved cooking water to the sauce and combine thoroughly. Leave it for a couple of minutes so the sauce is good and silky. Serve in warm bowls.
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