Hungry Planet Italian Sausage™ Crumble Calamarata Red Pepper Pasta

Photo credit: Preethi Venkatram

  • 5 min

  • 15 min

  • 20 min

    Total time
  • 4

  • Easy

  • 12


Are you a professional chef? Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 4 cups Calamarata Pasta, dry (Use rigatoni as a substitute)
  • 2 cups Roasted Red Peppers
  • 2 tbsp Chopped, Roasted Garlic
  • 1/3 cup Chopped Roasted, Salted Cashew Nuts
  • 1 cup Vegetable broth
  • 4 tbsp Vegan cream
  • 2 tbsp Kosher salt
  • 2 tsp Ground Black Pepper
  • 2 tbsp Vegan Butter
  • 1 1/2 cup Hungry Planet Italian Sausage™ Crumble
  • 4 tbsp Vegan Grated Parmesan
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Cook Calamarata pasta in boiling salted water according to the timing on the box or until aldenté. Set aside.

  • Step 2.

    In a blender, add roasted red bell peppers, garlic, shallot, cashews, broth and cream. Blend until well combined and creamy. Taste for seasoning.

  • Step 3.

    Heat Hungry Planet Italian Sausage™ Crumble in pan with butter until warm, then remove 1/3 of the crumble. Add sauce to remaining crumble, bring to a simmer and add pasta. Stir to combine. Top pasta with Hungry Planet Italian Sausage™ Crumble, grated parmesan and fresh cracked black pepper.

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