Sorry for the brief pause in posts. I wasn’t feeling very inspired last week, and to spare you from lame posts, I just decided to give my writers block its space to sit. It’s gone now. So, here I am with another compelling post about amazing topics and intelligent and witty writing. (vomit) Ok but really, I made the most amazing pasta sauce and you have to give it a try.
Turns out it’s really easy to make contrary to my assumptions. This is what I decided to throw into the mix. The only thing missing from this photo is the Tofurkey Italian Sausage we used. It turned out to have a wee bit of a kick to it, so if you aren’t into the spice then I would leave out the sausage and add a different meat of choice.
This is what you’ll need:
1 small can Tomato Paste (5.5 oz)
2 tomatoes on the vine, diced
1 medium-small yellow onion, diced
a heaping handful of fresh white mushrooms, diced
2 links of Tofurkey italian sausage
1 heaping tablespoon minced garlic
Spices of your choice (we used fresh oregano, rosemary and basil, a pinch of salt and pepper)
10 tablespoons Virgin Olive Oil
3 tablespoons of water
Pasta of choice
This is how you make it:
-In skillet, heat oil at medium setting
-Add mushrooms and spinach, saute for a hot minute (about 2 until they reduce and mushrooms brown)
-Throw in onions and garlic, saute those bad boys all together
-Add tomato paste, spices and tomatoes
-Add meat of choice (after you cook it if necessary), reduce heat and simmer for 20-30 minutes (i let mine sit for 1.5 hours)
-Add 3 tablespoons of water, and 5 more tablespoons of oil
I would say it yields 2 servings, but if you eat smaller amounts than us, possibly 3-4 servings. Can’t hurt to have some left over right? Then you can freeze it and have it another night.
I hope you enjoy it as much as we did!