Take ricotta from the refrigerator, measure it out, and warm it to room temperature while preparing pasta.
Heat 1 tablespoon of olive oil in a saucepan. Add diced tomatoes, garlic, and salt. Cook over medium-high heat for about 10 minutes. Cook until tomatoes begin breaking down and juices start to evaporate.
While tomato sauce cooks, bring two quarts of water to a boil. Heat 1 teaspoon(s) of olive oil in a large skillet and brown vegan sausage on both sides. Remove from heat and cover to keep warm.
Boil pasta and kale
Boil pasta for 10 minutes or until al dente. Add chopped kale and continue cooking for 2 minutes or more until both pasta and kale are tender. Drain pasta and kale in a colander. Place pasta back in the pot it was boiled in. Stir in 1 teaspoon(s) of olive oil and ¼ teaspoon of salt.
Serve pasta on individual plates. Alternate layers of tomato sauce, pasta with kale, and browned sausage. Top layered pasta with dollops of ricotta.
Top layered pasta with dollops of ricotta.
Garnish plates of pasta with torn basil leaves, vegan parmesan, and red chili flakes.
IngredientsI recommend making your own homemade ricotta. But if you need to use store-bought, Kite Hill is a brand you might like to try.Recipe tipsWarm ricotta to room temperature while making the recipe.Boil pasta water and hold while chopping tomatoes.Add a teaspoon each of salt and olive oil to the cooking water.Cook penne noodles until almost done. Then add kale to noodles and finish cooking for 2 minutes.Brown sausage while tomato sauce cooks and keep it warm while noodles and kale finish.Tear large basil leaves in half and leave small ones whole.Layer everything onto warm plates for serving.