Veggie Sausage Pasta
1/2 lb of spaghetti (again, quinoa is my favorite)
2 hot Italian sausages (or 1/3 package of Trader Joe's Soy Chorizo)
2 small zucchinis, julienned lengthwise (to mimic spaghetti)
1 red bell pepper, thinly sliced
1 medium onion, halved and sliced
2 cloves of garlic, sliced
1/2 cup white wine
1/4 cup tomato paste
Handful of chopped fresh basil
Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, remove from the casings, and brown the sausage. Remove to a towel-lined dish. Get rid of most of the oil in the pan and sautee the onion and bell pepper until just becoming tender. Add the garlic and zucchini and cook until the zucchini is tender. Add the sausage back into the pan. Deglaze with the wine, then add the tomato paste, mix it in, and add some of the reserved starchy cooking water. Cook another 2 minutes, add the basil, and serve with grated parmesan.
Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, remove from the casings, and brown the sausage. Remove to a towel-lined dish. Get rid of most of the oil in the pan and sautee the onion and bell pepper until just becoming tender. Add the garlic and zucchini and cook until the zucchini is tender. Add the sausage back into the pan. Deglaze with the wine, then add the tomato paste, mix it in, and add some of the reserved starchy cooking water. Cook another 2 minutes, add the basil, and serve with grated parmesan.
Happy Eating!
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