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ImpossibleTM Sausage Made From Plants, Corn and Cherry Tomato Pasta Recipe

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Impossible™ Spicy Sausage, Corn and Cherry Tomato Pasta with meat made from plants, toasted French bread crumbs and fresh parsley.
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  • 4

    Servings
  • Super Easy
  • 12

    Ingredients
  • 15 min

    Preparation
  • 15 min

    Cooking
  • 30 Total Time

    Total Time

Here’s a great dinner dish that’s quick and easy to make with plenty of spice. Impossible™ Sausage Made From Plants (Spicy) is tossed with corn fresh off the cob, juicy, ripe cherry tomatoes, and perfectly al dente pasta.

This is a dish that has several elements cooking at once. Start the pot going for the pasta and while the pasta is cooking, start your bread crumbs if you’re toasting them yourself. While the bread crumbs are in the oven and the pasta is boiling, sauté your Impossible Spicy Sausage in a large pan with oil. Then combine several ingredients (including some of the pasta water) to prepare the sauce. Impossible Spicy Sausage already has a little bit of heat, but you can always level it up with additional chili flakes. With a bit of multi-tasking, this delicious meal can be ready in about 20 minutes.

12 Ingredients

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  • 1 Package Impossible™ Sausage Made From Plants (Spicy, 14 oz)
  • 1/2 loaf finely diced French bread or coarse bread crumbs
  • 3 Tablespoons Extra virgin olive oil, divided
  • 1 Pinch Kosher Salt, plus additional to taste
  • 1 Pinch ground black pepper
  • 1 Cup Chopped Parsley, plus additional leaves for garnish
  • 12 Ounces Pasta such as Gemelli, Cassarecia, Orecchiette, or Penne (fresh or great quality, dried)
  • 1/2 red onion, finely diced
  • 1 Clove Garlic, finely chopped or microplaned
  • 2 ears corn, shucked, kernels removed from the cob
  • 1 basket cherry tomatoes, cut in half
  • Chili flakes, to taste
5 steps
  1. Make the bread crumbs

    Preheat oven to 375°F. Toss the diced French bread in a bowl with two tablespoons extra virgin olive oil. Add a pinch of salt and pepper. Spread evenly on a baking sheet. Cook until golden brown and crispy, about 10-12 minutes. Remove and add half the parsley while still hot; set aside.

  2. Boil the pasta

    Place a large pot of water seasoned with salt on the stove and bring to a boil. Add the pasta to the water and cook according to package directions or until al dente. Drain, reserving a half cup of the pasta water.

  3. Cook the Impossible sausage

    While the pasta is cooking, add the remaining one tablespoon olive oil to a 10-12 inch sauté pan over medium high heat. Drop heaping tablespoons of the sausage into the pan (about 20 spoonfuls). Cook until brown on both sides, about 2-3 minutes. Remove sausage from the pan, and set aside.

  4. Cook the vegetables

    Add the onions and garlic to the same sauté pan, reduce heat to medium-low, and cook for about 2-3 minutes until soft and translucent. Add the corn and cook for another 2 minutes, then add the cherry tomatoes and cook for an additional 2 minutes. Finish by adding the sausage and the reserved pasta water to the pan and bring to a boil. Add the cooked pasta to the pan, and combine thoroughly with the sauce. Turn off the heat.

  5. Serve and Enjoy

    Finish with remaining parsley and chili flakes if desired. Place into a large bowl or individual bowls and garnish with the seasoned breadcrumbs and parsley leaves.

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