Farfalle With Veggie Sausage, Mushrooms
POSTED: 2:05 pm HST July 28,
2009
UPDATED: 12:57 pm HST July 29,
2009
Email
Print
Comments
Pasta: 1/2 package Farfalle (Bow Tie) Pasta (cooked per package directions) Sauce Ingredients: 4 mushrooms 3 tablespoons extra-virgin olive oil 1 onion, thinly sliced 1 small clove garlic, thinly sliced 1/2 pound veggie sausage, ground or cut into bite-sized chunks 4 large, ripe tomatoes, peeled, seeded and roughly chopped, with their juices 1 cup red wine Salt 1 bunch fresh flat-leaf parsley, finely chopped to yield 1/4 cup vegan parmesan cheese alternative Directions Slice the mushrooms into medium size pieces. In a 12 to 14-inch saucepan, heat the oil until hot but not smoking. Add the onion and garlic, and cook until soft and light golden brown, about 5 minutes. Add the sausage and cook until golden brown, about 5 to 7 minutes more. Add the mushrooms, mixing well to combine, and season, to taste. Add the tomatoes and their juices and the wine, salting lightly as you add. Cover, and let cook over medium heat until the tomatoes soften and exude more juices, about 15 to 20 minutes, stirring occasionally. Add the pasta to the boiling water. Cook until tender but still al dente, about 7 to 8 minutes. Drain well, reserving 1/2 cup of the cooking liquid. Add the pasta to the sausage mixture and toss over high heat until well combined. Add some of the pasta cooking water, 1 tablespoon at a time, if the pasta is too dry. Sprinkle with parsley and vegan parmesan cheese alternative.
Copyright 2009 by KITV.com All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
