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Spicy Pasta with Veggie Sausage and Peperoncini March 8, 2011

Posted by Angela @ Making Food for Friends in dinner, vegetarian.
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2 comments

Last month, I made a recipe from Bon Appetit for the Fly Trap’s granola.  Right under that recipe was another that sounded great to me—anything with peperoncinis, count me in! The original recipe calls for sausage and shrimp.  Gimme Lean vegetarian “sausage” is a great choice for making this meat-free, and I cooked a half-dozen shrimp on the side to add to Ryan’s portion.  We LOVE this—the first week I made it, we ate it two times that week and have had it at least weekly since then.

Spicy Pasta with Veggie Sausage and Peperoncini
(Adapted from Bon Appetit)

Pasta with Veggie Sausage and Italian Pepperoncini Sauce

Ingredients:

1 tablespoon olive oil
1/2 package of Gimme Lean sausage
1/4 cup sliced peperoncini, plus 1/4-1/2 cup liquid from jar
1/2 cup finely diced onion
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
8 oz marinara sauce
1/3 cup half-and-half
8 oz pasta (a small shape, like penne, gemelli, or farfalle works best)
Grated parmesan or asiago for garnish
Optional:
Shrimp, for non-vegetarian version

Method:

Heat oil in heavy large pot over high heat. Add Gimme Lean sausage; cook until browned, breaking into pieces, about 4 minutes. Add onions, cook until translucent, about 4-5 minutes. Add peperoncini, spices, and peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add marinara and cream, and simmer for a minute or two.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, and transfer pasta to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with additional cheese.

If you want to add shrimp, I usually cook a half-dozen or so in a separate small saute pan (with a little cooking spray and salt & pepper), and just add them to Ryan’s bowl right before serving.