Homemade Vegan Fettuccine w/ Sausage & Chilli Sauce

There's no doubt fresh is best when it comes to pasta, so we highly recommend you test out this killer vegan recipe one day! Sure, it can take a while, but you can always make a large batch and freeze the excess for another night.

Fun fact: According to the master of la pasta (Nonna), many people in Italy who struggled financially did not use eggs in their pasta. So don't freak out! You can still follow traditional recipes whilst refraining from using animal products.

---

Serves: 4

Ingredients

Pasta:

• 500g flour

• 250 mL water

• 1/4 cup olive oil

• 1 tsp salt

Sauce:

• 1/2 cup olive oil

• 1/2 cup passata

• 5 Linda McCartney sausages (or any other vegan sausages that can be crumbled)

• 2 cloves garlic minced

• 1 medium red onion finely chopped

• 1 mild red chilli thinly sliced

• Handful of chopped parsley

• 1 tbsp salt (or according to personal preference)

Method

• Tip the flour onto a clean bench. Make a well in the centre

• Add the oil and salt to the centre. Gradually add the water whilst combining the ingredients

• Knead until combined

• Mould the dough into a log, and cut into 4 sections

• Take one portion and cover the other three with a damp cloth (to prevent it from drying). Dust the portion with flour and put it through the roller section of the pasta machine

• Keep folding and winding it through the pasta machine until thin but without holes or air bubbles

• Now put the sheet of pasta through the fettuccine section, holding the cut ends as the roll out (to ensure they do not stick)

• It is preferable that you drape the pasta over a stand or rod, however, a heavy dusting of flour, as well as spreading out the strands, can prevent sticking

• Place a pot of water on a high heat. While you wait for the water to boil, start on the sauce

• In a large, deep pan, heat the olive oil and fry off the red onion until soft

• Add the garlic, chilli and salt

• Add the fettuccine to the boiling water

• With your fingers, crumble in the sausages. You can do big or small chunks

• Add the passata, parsley and extra oil (if you find it starts to disappear)

• Once the pasta is soft (this can take 5-8 minutes), add it straight to the sauce using tongs (don't worry if some water makes its way into the sauce... you'll find it may loosen up the pasta and prevent it from clumping up)

• Toss until the sauce is well distributed

• Serve and slurp

---