# What You'll Need:
→ Pasta
01 - 12.35 oz dried rigatoni or penne
02 - Salt, as needed for boiling water
→ Vegan Chorizo & Vegetables
03 - 8.8 oz vegan chorizo, sliced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tablespoon olive oil
→ Sauce
09 - 1.69 cups passata (strained 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 - 2.12 oz vegan mozzarella, grated
17 - 2 tablespoons nutritional yeast
18 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Cook rigatoni or penne 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 chorizo and set aside.
04 - In the same skillet, sauté onion, garlic, bell pepper, and zucchini for 5 to 7 minutes until softened.
05 - Stir in passata, tomato paste, smoked paprika, chili flakes, oregano, cumin, salt, and black pepper. Simmer for 5 minutes to meld flavors.
06 - Add cooked pasta and browned vegan chorizo to the skillet. Toss to combine thoroughly with the sauce.
07 - Transfer mixture to a lightly oiled baking dish. Evenly sprinkle with grated vegan mozzarella and nutritional yeast.
08 - Bake in preheated oven for 15 to 20 minutes, until the top is golden and bubbling.
09 - Allow to rest for 5 minutes. Garnish with freshly chopped parsley if desired before serving.
