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1
Ragu: In medium nonstick skillet, heat 2 tablespoons of oil over medium-high heat.
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2
Add soy sausage and cook until well browned, breaking up with wooden spoon or plastic spatula, about 8 minutes.
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3
Set aside.
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4
In small, heavy, dry skillet, heat bread crumbs over medium heat, stirring constantly, until lightly browned.
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5
Mix in 2 teaspoons of oil and continue stirring until mixture is crisp, brown and fluffy.
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6
Set aside to cool in pan.
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7
In 3-quart Dutch oven or deep saucepan, heat remaining 2 tablespoons oil over medium-high heat.
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8
Add onion and cook, stirring often, until softened, about 3 minutes.
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9
Stir in garlic and cook until onion is tender, about 3 minutes.
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10
Stir in tomato sauce, tomato concentrate, cooked sausage and pepper flakes and bring to boil.
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11
Reduce heat to low and simmer, stirring occasionally, until sauce thickens, 15 to 20 minutes.
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12
Remove from heat.
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13
Blend in miso by mashing it against side of pot with back of wooden spoon.
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14
Season with salt and pepper.
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15
Cook pasta in large pot of lightly salted boiling water until just tender.
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16
Meanwhile, preheat oven to 400F.
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17
Spray 13 x 9-inch ovenproof dish with cooking spray.
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18
Drain pasta thoroughly.
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19
To assemble, cover bottom of prepared baking dish with a third of ragu.
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20
Spoon half of pasta over sauce.
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21
Scatter half of pepperoni if desired and half of peas over pasta.
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22
Cover with another third of ragu.
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23
Repeat, using remaining pasta, pepperoni and peas.
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24
Cover with remaining ragu.
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25
Top with cheese and sprinkle with bread crumb mixture.
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26
Cover pan with foil.
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27
(The assembled dish can stand at room temperature for 1 to 2 hours before baking.)
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28
Bake until bubbling and heated through, 30 to 35 minutes.
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29
Remove foil and let stand for 10 minutes before serving.
