# 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 - 1.75 cups passata (sieved tomatoes)
10 - 2 tablespoons tomato paste
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon chili flakes (adjust to taste)
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground cumin
15 - Salt and black pepper, to taste
→ Topping
16 - 2.1 oz vegan mozzarella, grated
17 - 2 tablespoons nutritional yeast
18 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, 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 for 3 to 4 minutes until browned. Remove from skillet and set aside.
04 - In the same skillet, add finely chopped onion, minced garlic, diced bell pepper, and zucchini. Sauté for 5 to 7 minutes until softened.
05 - Stir in passata, tomato paste, smoked paprika, chili flakes, dried oregano, ground cumin, salt, and black pepper. Simmer for 5 minutes to meld flavors.
06 - Add the cooked pasta and browned vegan chorizo into the sauce. Mix thoroughly to combine all ingredients evenly.
07 - Transfer the mixture into a lightly oiled baking dish. Evenly sprinkle grated vegan mozzarella and nutritional yeast over the surface.
08 - Bake in the preheated oven for 15 to 20 minutes, until the topping is golden and bubbling.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
