This recipe is derived from a popular bucatini recipe that’s been featured in the Toronto Star and Food and Wine. I’m a big fan of rigatoni as I find it’s the ultimate comfort pasta. I was delighted to discover that my favourite chickpea pasta brand (Banza) carries a rigatoni shape in their product line.



For the sausage, I used a vegan chorizo from Trader Joes. I found it had a great spice build in, and fried up really nicely in the olive oil (even forming a crunchy-ish texture).



The sausage simmers for about 30 minutes in a prepared tomato sauce, and once the milk, creamer and peas are added, it simmers for an additional 10 so all the flavours are blended nicely.


Be sure not to over cook the pasta so it maintains its shape and texture! Pair this classic Italian dish with some fresh bread and a bottle of chianti for cozy and romantic night in.



Ingredients (Serves 4)
2 tablespoons extra-virgin olive oil
1 cup vegan sausage, crumbled (I used Trader Joe’s vegan chorizo)
2 garlic cloves, minced
1 small shallot, minced
2 1/2 cups non-dairy milk (regular, not low-fat)
1/4 cup vegan coffee cream
1/2 cup frozen baby peas
1 box Banza rigatoni
2 tablespoons shredded basil


  1. In a large saucepan, heat the olive oil. Add the vegan sausage and cook over medium heat for about 5 minutes. Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes. Add the tomato sauce and bring to a simmer.
  2. Partially cover the saucepan.  Cook the tomato sauce over low heat for 30 minutes. Stir in the milk, cream and peas and simmer over low heat for 10 more minutes. Season with salt.
  3. Cook the pasta according to package instructions. Be careful not to overcook. Drain and gently toss into the tomato sauce mixture. Place in bowls and top with the shredded basil. Serve immediately.