Pasta with Sausage & Arugula

1 tablespoon extra virgin olive oil

2 Beyond Meat sausage links*

1 pound rigatoni or other dried pasta 

2 cups jarred or homemade tomato sauce, homemade recipe follows 

2 cups arugula 

Red pepper flakes and sea salt for garnish

Preheat the oven to 350 degrees F. Bruch the sausages with the olive oil then roast on a baking sheet lined with parchment paper for 15 minutes. Allow to slightly cool then slice diagonally into 1 inch pieces. 

While the sausages are roasting bring a large pot of water to boil then heavily salt and add the pasta. Cook 1 minute shy of al dente according to the package directions. Reserve 1 cup of the cooking liquid then drain the pasta. 

Heat a large sauté pan over medium-high heat and add the tomato sauce and heat until it’s just about to boil. Lower the heat to medium and add the pasta and sausages along with a splash of the cooking liquid. Stir to combine and cook for 2-3 minutes until the pasta is fully cooked and has absorbed the sauce. Add more liquid if the mixture looks too dry.  Turn off the heat and add the arugula. Mix thoroughly - the arugula will slowly wilt. Top with a sprinkling of red pepper flakes and sea salt. Serve hot. 

*If you use a meat-based sausage, ensure that you fully cook the sausages before using in the rest of the recipe. 

Tomato Sauce: 

2 tablespoons extra virgin olive oil 

1 cup diced onions

1 1/2 tablespoon chopped garlic 

1 teaspoon kosher 

1/2 teaspoon freshly cracked black pepper 

1/2 teaspoon crushed red pepper flakes 

1 tablespoon tomato paste 

1-28 ounce can of crushed San Marzano tomatoes 

1 cup water 

1 tablespoon soy sauce

2 tablespoons unsalted butter 

In a medium pot, heat the olive oil over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions have turned translucent. If they begin to brown, turn the heat down to medium and continue to cook.

Add the garlic, salt, pepper, and red pepper flakes and sauté for 2 minutes then add the tomato paste and sauté for another minute. Add the crushed tomatoes and water. Turn the heat to medium-high and bring the mixture to a boil then reduce the heat to medium and simmer for 5-7 minutes, uncovered. Turn off the heat and allow to slightly cool. 

Use an immersion blender to puree then whisk in the soy sauce and butter. Use right away or allow to further cool.