Clever trick here used by the Bosh boys. How to turn any vegan sausage into Chorizo.

This is essentially their recipe but changed up a bit which I would encourage anybody to do with any recipe. Your tastes will not be the same as other peoples. Experiment.

Penne is the perfect pasta for this recipe though as it just holds the sauce nicely.

Prep Time 20 mins

Cook Time 20 mins

Serves 4

Special Equipment - Casserole Pot

Ingredients:

FOR THE ‘CHORIZO’. 

6 vegan sausages. 

2-2½ tbsp olive oil. 

3 tsp smoked paprika. 

1 tsp ground fennel. 

1½ tsp cayenne pepper. 

FOR THE PASTA SAUCE. 

1 red onion. 

4 garlic cloves. 

2 red peppers.

200g chestnut mushrooms 

2 tbsp tomato purée. 

2 x 400g tins chopped tomatoes. 

340g wholewheat penne pasta. 

180g fresh spinach leaves. 

salt and black pepper. 

TO GARNISH. 1 lemon. 10g fresh parsley leaves.

Instructions:

First, prep the sausages and veggies. 

Put the sausages on the lined baking tray, put the tray in the oven and cook them for 20 minutes. 

Peel and finely dice the red onion. Peel and grate the garlic. 

Trim, halve, core and thinly slice the peppers. 

Now, make the ‘chorizo’. 

Take the sausages out of the oven and cut them into 1cm-thick rounds. 

Heat 1 tablespoon of the olive oil in a large saucepan over a medium-high heat. 

Add the pieces of sausage and fry, stirring gently, for 1 minute, until cooked on both sides (make sure you don’t break them) – you may need a splash more oil. 

Sprinkle half the smoked paprika, half the ground fennel and ½ teaspoon of the cayenne pepper into the pan. 

Cook the sausage pieces for 3-5 minutes, stirring, until crisped and fully coated in the spices. 

Transfer the pieces to a plate and set to one side. 

Heat the remaining olive oil over a medium heat. Add the red onion and mushrooms, sprinkle with a pinch of salt and cook for 5-7 minutes. 

Add the garlic and stir for 1 minute. 

Add the red peppers and cook for 3 minutes. 

Sprinkle the remaining spices into the pan and stir for 30 seconds. 

Add the tomato purée and stir for 30 seconds. 

Tip the chopped tomatoes into the pan. Half-fill one of the tins with water, pour into the pan, stir well, then turn the heat down and leave to simmer for 10-15 minutes, until thickened. 

While the sauce is simmering, cook the pasta. 

Put a second saucepan on the hob and pour in boiling water from the kettle. Turn the heat right up. Sprinkle in a generous pinch of salt. 

Add the pasta to the pan and cook until al dente, following the instructions on the packet. 

Taste the sauce and season to perfection with salt and pepper. 

Stir in the spinach. 

Drain the pasta, reserving a little of the cooking water. 

Pour the pasta into the tomato sauce and stir to completely coat, adding a little pasta water to loosen. 

Sprinkle the sausage pieces into the pan, fold them into the pasta for 1 minute. 

Halve the lemon. Serve immediately with a sprinkle of parsley and a squeeze of lemon juice.