1-Gathering and Boiling the Pasta: Begin with a large pot of water, waiting for a rolling boil before adding the pasta, as this prevents mushy results and helps it cook evenly. Add salt generously about 2 tablespoons of kosher salt per 4 quarts of water to boost flavor from the start. Cook 6 ounces of rigatoni until it’s al dente, checking 1-2 minutes before the package time to avoid overcooking, and remember to save some pasta water for later use.

While the pasta boils, prepare the other elements to keep things moving quickly. This step is crucial because the reserved pasta water can thicken sauces and make them stick better to the noodles. Once done, drain the pasta but don’t rinse it, as that helps the sauce adhere.

2-Cooking the Sausage and Greens: In a large nonstick pan, heat the pan over medium-high heat and add olive oil if needed before cooking the 2 vegan sausage links, sliced or crumbled, until they’re browned and fragrant. This usually takes a few minutes and adds a hearty, meaty flavor to your dish. Next, toss in 4 large handfuls of baby spinach or baby kale, stirring until they wilt but stay bright green, which keeps their nutrients intact.

Meanwhile, mix together 2 cups marinara sauce, 1 tablespoon tomato paste, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, and 1 ½ tablespoons nutritional yeast in a bowl. Pour this into the pan with the sausage and greens, tossing everything to combine for a rich, cohesive sauce. For more on pasta techniques, you can read about pasta cooking tips that cover boiling and seasoning basics.

3-Combining and Serving: Transfer the cooked pasta to the pan using a slotted spoon, then toss it with the sauce for about a minute to coat evenly. This step blends the flavors and uses that saved pasta water if the sauce needs thinning. Finally, garnish with the slivered basil or chopped parsley and extra red pepper flakes for a fresh finish.