Monday, August 20, 2012


This dish is a lot more special than it looks, I now realize. Of course, it's gluten-free, which you can't deduce from the picture. And the noodles, Schar's penne are not gluey or unpleasant in any way (perfect, actually), so there'd be no way to know they are gluten-free too. But the best secret is the sauce which is definitely not plain old pasta sauce, but a super-spicy vegan variation on same. Here's how to make it:


two 28 oz cans crushed tomatoes
1 package vegan soy sausage (Trader Joe Soyriso or Soy Longaniza)
3 T olive oil
1 large onion, chopped (about 1 cup)
Daiya mozzarella shred
steamed broccoli, brussels sprouts or Italian green beans

Saute onion in olive oil on medium heat.
Remove casing of sausage, place in pan with onions, breaking up "meat" with a fork so the crumbles brown.
When onions are translucent and sausage is browned, add crushed tomatoes, stirring well. 
Turn heat to low and simmer for 30 minutes.

Cook pasta.
Steam vegetable.
Top with sauce.
Add Daiya shreds (they will melt if stirred into sauce and pasta is hot).

Buon appetito! 

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