1 tablespoon vegan butter (I use Smart Balance light or Earth balance)
1/4 red onion, chopped
1 clove garlic, chopped
1 (12 ounce) package vegan chorizo (I use soyrizo)
4 cups rotini or elbow macaroni
salt and pepper, to taste
hot sauce, to taste
2 (8 ounce) tins tomato sauce
1. Prepare a large pot with salted water for boiling your pasta and put to the side on a separate burner. Melt vegan butter in heated pan on medium, and add onion and garlic. Stir this mixture and cook until the onions look slightly opaque and then add the vegan chorizo.
2. Turn the heat up to halfway between medium and high and let the vegan chorizo start to get crispy on the edges. Start to boil your water for the pasta now. It is important to be careful not to burn the vegan chorizo to a char, so stir this mixture occasionally to try and have a balance of crispy to soft.
3. When the water is boiling add pasta and cook according to package directions, until tender. Add salt and pepper to your vegan chorizo and hot sauce of your choice. The vegan chorizo is already spicy, so use moderation here according to your palette. I like spicy so I use a nice amount of louisiana hot sauce or chipotle tobasco. Stir to coat evenly.
4. Drain pasta and return to pot. Add your vegan chorizo mixture immediately and then top with the tomato sauce. Stir the mixture well to assure that the pasta blend together with the mixture evenly. Serve on your favorite plate or in a nice bowl.
Source of recipe: Another mad creation by me.