Step 1

Slice the tomatoes in half. Place in an over safe baking dish. Season with salt and pepper then drizzle with olive oil.

Step 2

Bake in the oven for 30-35 minutes at 350F/180C or until the tomatoes are lightly brown and start to burst.

Step 3

In a large pan or skillet over medium heat, melt the vegan butter.

Step 4

Sauté the onion until translucent for minute. Add the garlic and sauté for 1-2 minutes.

Step 5

Add in the tomato paste and gochujang. Mix with the onions and garlic. Sauté the tomato and gochujang paste for 1-2 minutes over medium heat.

Step 6

Add in the vegan ground or crumbled sausages (if using). Pour the soy milk or plant based milk.

Step 7

Mix everything together. Add the toasted tomatoes. Break apart any large tomato pieces. Add some sugar, to counter the acidity.

Step 8

Allow the sauce to simmer. Season the sauce to your taste, if needed.

Step 9

Meanwhile, cook the pasta 1-2 minutes less that the package recommendation or until al dente and very chewy. Once al dente, drain the pasta from the water.

Step 10

Save some of the pasta water.

Step 11

Add some pasta water into the tomato gochujang sauce. Turn off the heat.

Step 12

Add the cooked pasta directly into the sauce. Mix well to coat in the sauce. Add more pasta water, if desired. Season the pasta with some salt and pepper to taste, if desired. You can also finish this off with some grated vegan cheese.

Step 13

Garnish with fresh parsley or basil. Serve while hot and enjoy!