Wednesday, November 12, 2008
Once again summer turned to winter on a dime in the Mid-A.
Atkins and South Beach be gone, pasta is King in these here parts until further notice.
Linguine With Sausage Marinara
for 4 generous servings
2 Tbs. olive oil
1 onion, diced
1 small green bell pepper, diced
2 large cloves garlic, minced
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
1 Tbs. sugar
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp salt, to taste
1/2 tsp. freshly ground black pepper, to taste
1/4 tsp. red pepper flakes, to taste
8 oz. veggie sausage, cut up or crumbled (purchased, or try VeganDad's recipe here or Julie Hasson's recipe here)
1 lb. whole wheat or white linguine
Over medium heat, saute onion and green pepper in olive oil for 5-10 minutes, to soften. Add minced garlic for another minute or so to infuse the vegetables. Add the tomatoes, paste, spices, and veggie sausage, mixing thoroughly, and simmer for 30 minutes, or however much time you have before dinner.
Meanwhile, cook pasta to al dente, drain, and set aside. Toss with a little more olive oil to keep from sticking, if desired.
Toss pasta with sausage marinara and serve with a good green salad, country bread, and nice red wine. Life is good.