Low Key Pasta

Hi Everyone!

The idea of a one pan pasta recipe is very appealing when you have limited time.  Since we have some nice fresh herbs and small Roma tomatoes just waiting to be picked in our container garden, I thought I ought to try it.  Below is my version of the one pan pasta with a nice vegan proteins twist.

Ingredients:
12 oz of linguine pasta
1 medium onion, sliced
5 cloves of garlic, sliced
1 to 2 cups Roma tomatoes, peeled and roughly chopped
7-8 large basil leaves, cut into ribbons
2 tablespoons fresh rosemary
One package vegan sausage
Red pepper flakes, salt, and pepper to taste
2-3 tablespoons canola oil

1.   Place oil in pan over low heat and break apart the sausage into crumbles.  Allow to brown a bit before turning to avoid clumping it together.   Sprinkle with pepper flakes and saute until browned and cooked through, then set aside.  (If you don't care about using another dish, you can keep the sausage crispy in the oven in a Corning ware dish)

2.  In the same pan, after allowing to cool for a bit, place 4 cups of water with a little bit of salt.  Turn heat up to a boil and add sliced onion, garlic, herbs, tomato pieces with dry pasta.

 

3.  Boil over high heat until all the water has cooked off and the pasta is cooked through but not soggy.  To avoid overcooking pasta you can wait to put the pasta in after the mixture has boiled for about 4-5 minutes.

 

4.  Serve up pasta and place helping of cooked sausage on top.  Salt and pepper to taste.

We added rosemary sea salt French bread rounds (from Fresh Market) instead of garlic bread.    The pasta was light and fresh with just the right amount of bite with the spicy sausage.  This would be so quick and easy for a dinner party since lots of the prep could be done the day or night before.  I hope you try and enjoy this recipe at home.