If there is one vegan pasta capable of winning over the skeptical meat-eaters at your table, this is it. This spicy vegan sausage rigatoni combines browned Beyond Hot Italian Sausage, creamy cashew sauce, and Rao’s Arrabbiata Sauce for a rich, restaurant-quality dinner that happens to be completely dairy-free.
This meal has become a go-to in my house. The first time my dad tried it, he was amazed by how realistic the sausage tasted and how creamy the sauce was. For context, I’m the only vegan in my family—but this is one of those dishes they ask me to make again and again. They’ve even suggested serving it to the more skeptical carnivores in the family because they’re convinced no one would miss the meat or cream.
Why You’ll Love This Vegan Sausage Rigatoni
- Rich and creamy without dairy: Cashews and nutritional yeast turn spicy marinara into a velvety sauce.
- Hearty enough for everyone: Crispy-edged vegan sausage makes this pasta especially satisfying.
- Easy enough for a weeknight: The sauce comes together while the rigatoni cooks.
- Flexible: Adjust the cashew cream to make the sauce as spicy or mellow as you like.
How This Vegan Sausage Rigatoni Comes Together
While the rigatoni cooks, sauté the onion and garlic, brown the vegan sausage, and blend the cashew cream until smooth. Stir the arrabbiata sauce and cashew cream into the skillet, toss with the drained pasta, and finish with fresh basil, vegan Parmesan, red pepper flakes, and an extra drizzle of cashew cream. The complete ingredient amounts and step-by-step directions are in the printable recipe card below.
Tips for the Creamiest Sauce
Blend the cashew cream longer than you think you need to. A high-speed blender produces the smoothest texture, but a standard blender will work if the cashews are well soaked. Start with less liquid and add more gradually—you can always thin the cream, but you cannot easily make it thicker again.
Do not rinse the rigatoni after draining it. The starch left on the pasta helps the sauce cling, and a little reserved pasta water brings the whole dish together.
Substitutions and Variations
- Make it less spicy: Use a mild marinara and omit the red pepper flakes.
- Try another pasta shape: Penne, ziti, or shells all hold the creamy sauce well.
- Use a different vegan sausage: Choose your favorite plant-based Italian sausage and brown it according to its package directions.
- Make it gluten-free: Use gluten-free pasta and confirm that your sausage and other packaged ingredients are certified gluten-free.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or plant milk to loosen the sauce. Extra cashew cream can be refrigerated separately for up to 4 days and used on pasta, grain bowls, roasted vegetables, or sandwiches.
Recipe note: Because the original version of this recipe was made by feel, the seasoning and water amounts above are practical starting points. Taste and adjust as you cook.
More Easy Vegan Dinners
For another comforting pasta dinner, try my Easy Vegan Pesto Pasta with Tomatoes and Feta or this Vegan Sausage and Shiitake Mushroom Spaghetti.
You may also like this Spicy Vegan Ramen Noodle Bowl with Teriyaki Tofu.
Spicy Vegan Sausage Rigatoni with Creamy Arrabbiata Sauce
Ingredients
For the rigatoni:
- 16 ounces rigatoni
- 1 tablespoon olive oil
- 1/2 medium white or yellow onion diced
- 1 clove garlic minced
- 2 Beyond Meat Spicy Italian-Style Sausages cut into bite-size pieces
- 32 ounces Rao's Arrabbiata Sauce
- 1/2 teaspoon garlic salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
For the cashew cream:
- 1/2 cup raw cashews soaked and drained
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 lemon juiced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1/2 cup water plus more as needed
For serving:
- red pepper flakes to taste
- vegan Parmesan to taste
- fresh basil to taste
- reserved cashew cream for drizzling
Instructions
- Cover the raw cashews with water and soak for at least 2 hours. For a quick soak, cover them with boiling water for 20 to 30 minutes, then drain.
- Bring a large pot of heavily salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain without rinsing.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, 1 minced garlic clove, garlic salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until translucent and lightly browned.
- Blend the soaked cashews, nutritional yeast, 2 garlic cloves, lemon juice, garlic salt, black pepper, and 1/2 cup water until completely smooth. Add more water as needed.
- Add the sausage pieces to the skillet and sauté until heated through with browned, crispy edges, about 5 to 7 minutes.
- Pour the arrabbiata sauce into the skillet and reduce the heat to low. Stir in about half of the cashew cream. Taste and add more until the sauce reaches your preferred balance of spicy and creamy. Thin with reserved pasta water if needed.
- Add the drained rigatoni and toss to coat. Serve with red pepper flakes, vegan Parmesan, fresh basil, and a drizzle of reserved cashew cream.
