First Step: Cook the Pasta
Bring a large pot of salted water to a rolling boil, seasoning it generously (about 2 tablespoons kosher salt per 4 liters). Add 170 grams of rigatoni or other ridged pasta and cook just until al dente according to package instructions. To avoid overcooking in the pan later, check a minute or two early. Before draining, reserve about ½ cup of pasta cooking water for adjusting sauce consistency.

Second Step: Prepare the Vegan Sausage
Slice or crumble the plant-based vegan sausage into bite-sized pieces. Heat a nonstick pan over medium-high heat with a drizzle of olive oil if needed. Add the sausage pieces and cook, turning occasionally, until browned and slightly crispy. This step adds richness and protein flavor to your vegan pasta.

Third Step: Create the Sauce
In a bowl, combine 480 ml marinara sauce, 1 tablespoon tomato paste, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, and 1½ tablespoons nutritional yeast. Mix these ingredients thoroughly to blend the flavors.

Fourth Step: Cook the Greens
Add 4 large handfuls of baby spinach or baby kale to the browned sausage in the pan. Cook for 30 to 60 seconds until the greens wilt but remain vibrant. Stir well to combine.

Fifth Step: Combine Sauce and Sausage Mixture
Pour the prepared sauce mixture into the pan with sausage and greens. Stir to combine and bring to a gentle simmer, allowing the flavors to meld together.

Sixth Step: Add Pasta to the Pan
Transfer the hot, drained pasta into the sauce pan. Toss together for about one minute, allowing the pasta to finish cooking in the sauce and absorb its bold flavors. Use the reserved pasta water as needed to loosen the sauce and achieve a silky consistency.

Final Step: Garnish and Serve
Serve the vegan pasta immediately, garnished with extra red pepper flakes or black pepper to taste. Sprinkle fresh basil or parsley over the top for a bright finish and vibrant color. Drizzle a little olive oil if desired.