# What You'll Need:
→ Pasta
01 - 12.3 oz dried rigatoni or penne
02 - Salt, for boiling water
→ Vegan Chorizo & Vegetables
03 - 8.8 oz vegan chorizo, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon olive oil
→ Sauce
09 - 1 ¾ cups passata (sieved tomatoes)
10 - 2 tablespoons tomato paste
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili flakes, adjust to taste
13 - 1 teaspoon dried oregano
14 - ½ teaspoon ground cumin
15 - Salt and freshly ground black pepper, to taste
→ Topping
16 - 2.1 oz vegan mozzarella, grated
17 - 2 tablespoons nutritional yeast
18 - Fresh parsley, chopped (optional)
# Cooking Steps:
01 - Set oven temperature to 400°F (200°C) to prepare for baking.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until slightly firm, approximately 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add sliced vegan chorizo and cook 3 to 4 minutes until browned. Remove from skillet and set aside.
04 - In the same skillet, add red onion, garlic, bell pepper, and zucchini. Cook for 5 to 7 minutes until softened.
05 - Add passata, tomato paste, smoked paprika, chili flakes, oregano, cumin, salt, and black pepper to the skillet. Simmer for 5 minutes to combine flavors.
06 - Stir cooked pasta and browned vegan chorizo into the sauce until evenly coated.
07 - Transfer mixture to a lightly oiled baking dish. Evenly sprinkle vegan mozzarella and nutritional yeast on top.
08 - Cook in the preheated oven for 15 to 20 minutes until topping is golden and bubbling.
09 - Allow baked dish to rest for 5 minutes before serving. Garnish with fresh parsley as desired.
