puttanesca

April 8, 2008

I just made a wonderful meal with these guys.  Sadly – they are NOT vegan.

I found them randomly in my local grocery and they were tasty as hell sliced up, sauteed for a bit in some olive oil and added to a fairly traditional Puttanesca:

 

 

 

 

 

 

 

ALMOST VEGAN* PUTTANESCA

1/2 LB pasta

1 pkg (4 links) veggie sausage – cut on the diagonal
1 Jar simple red pasta sauce (Ragu is fine)
3/4 cup black olives, halved (canned is OK)
3-4 TB capers, drained (get a jar and they keep)
1 medium red onion, diced
4-6 cloves garlic, peeled and minced (or chopped really fine!)
1 tsp dried oregano
1 tsp dried basil or 2 TB chopped fresh
*1 tsp OLD BAY seasoning
pinch of dried red pepper flakes
3 TB olive oil
*1/4 cup red wine
FRESH BLACK PEPPER

1. Fill large pot with water and a couple dashes of salt – set on high to boil.

2. In a medium sauce pan, add olive oil and sausages – add optional OLD BAY – heat and sautee sausages until slightly browned.  After 5 minutes, sautee onions for a few minutes.  Add garlic for anther few minutes over medium heat.  

3. *Add optional red wine – up heat to HIGH and deglaze for a minute or two.  Add capers and olives. Lower heat and sautee for 5 minutes, stirring a bit.

4. Add jar of sauce and red pepper flakes to pan, stir and heat to almost boiling.  Add dried herbs and Pepper – stir and cover. Lower heat and let simmer.

5. Cook pasta according to package and drain.

6. Stir sauce and turn off heat. Either spoon some sauce over pasta on the plates or return pasta to the large pot and mix with the sauce and serve.

3-5 Servings depending on your appetite. (great leftovers to take to work/school.)

*Leave these non-vegan guys out – or substitute with vegan sausage crumbles made from Tempeh – I suggest Isa’s recipe in VWAV/PPK.

 

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