Tuesday, May 11, 2010

Penne with Seitan Sausage and Tomato Sauce

I am still on the quest for kid-friendly dishes for my newly veggie nephew and had recently concocted a pasta dish with lentils and beans, but then found out that he really does not like beans. Alas! So, this is a much less complex dish that uses good ol' seitan sausages and a simple but tasty tomato sauce. Since this dish only calls for 2 sausages, fire the other two in the freezer to have ready for next time. This is adapted from The Sopranos Cookbook. If you want more zing, add some red pepper flakes to the sauce.

- 1 lb penne, or rigatoni, or ziti
- 2 seitan sausages, cooled and sliced
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 28 oz can plum tomatoes (juice and all) passed though a food mill, or 1 28 oz can crushed tomatoes
- salt and pepper to taste
- 1 tbsp basil
- 2 tbsp tomato paste
- 1/2 cup nutritional yeast

1. Prepare pasta according to the directions on the box.
2. While paste is cooking, heat 2 tbsp of the oil in a large pan over medium heat. Fry sliced sausage for a few mins on each side, until nicely browned. Remove from pan and set aside. Add remaining tbsp of oil, then fry the garlic until very lightly browned and fragrant.
3. Add wine and simmer until wine reduces by about a third to a half. Add tomatoes then seasons with salt, pepper and basil. Simmer for 10 mins, uncovered.
4. Add tomato paste and nooch and stir well to thicken. Add more paste if needed. Add sausages to the pan and heat through.
5. Drain pasta and toss with the sauce. Serve.